Sliced ​​meat in asparagus and dill cream

Ingredients for 4 servings:

• 750 g schnitzel meat
• 400 g asparagus
• 2 bunches of dill
• 3 tbsp oil
• 2 tbsp butter
• 1 can of soup (asparagus cream soup)
• 1 lemon(s), juice only
• Salt
• pepper
• 125 ml white wine

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Peel the asparagus and cut into small pieces. Melt the butter in a pan and sauté the asparagus for about 15 minutes over medium heat. Shred the meat and sear it vigorously in hot oil, season with salt and pepper, and deglaze with white wine. Reduce the heat and let the wine reduce almost completely. Then add the asparagus to the meat and the asparagus soup, bring everything to a boil. Add the lemon juice and season again to taste. Finally, wash the dill, spin it dry, finely chop it, and stir it into the shredded meat. Serve with tagliatelle, rice, or white bread. (If you don’t want to use ready-made canned soup, you can also briefly boil the asparagus peels in a little salted water, reserving the water, adding 1 teaspoon of instant vegetable broth and 200 ml of cream, and use this mixture instead of the asparagus soup, then let it reduce slightly.)