John Myers
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Turkey Asparagus Pan with Rice
The perfect turkey asparagus pan with rice recipe with a picture and simple step-by-step instructions.
For the rice
- 1 Pc. Onion
- 7 Pc. Cloves
- 400 g Rice parboiled
- 300 ml Vegetable broth
For the turkey and asparagus pan
- 400 g Turkey fillet
- 1 Pc. Onion
- 1 Pc. Flour
- 10 Pc. Mushrooms
- 500 g Fresh white or green asparagus
- 200 ml Cream
- 200 ml Fresh parsley, salt, pepper, a little sauce thickener
- First, peel the asparagus and cook in a saucepan with salt and water for about 20 minutes on medium heat.
- In the meantime, the rice can be prepared. For this I put some butter in a saucepan and let it melt. As soon as it starts to “bubble” a little, I add the rice and mix it well until all the rice grains are translucent. Now I quickly add the vegetable stock and the onion (which I pricked the cloves into) and let it cook on medium heat.
- Now cut the turkey fillet into small pieces and dust it with a little flour. You can also add salt and pepper. Now put some fat in the pan and sauté the onions lightly, then immediately add the meat and fry. Finally add the mushrooms and fry them too.
- In the meantime, put the asparagus aside, but do not throw away the asparagus water! When the meat and mushrooms are nicely seared, I add the asparagus and finally the asparagus water. Bring to the boil briefly, add the cream and spices, add a little sauce thickener and bring to the boil again briefly. Bon appétit! 🙂
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