John Myers
Ingredients for 4 servings:
- 500 g asparagus, green
- Salt
- 250 g cherry tomatoes
- 4 spring onions
- 200g Gorgonzola
- 4 turkey schnitzels, each approx. 150 g
- pepper
- 1 tbsp butter
- 1 tbsp oil
Instructions
Working time approx. 25 minutes; Total time approx. 25 minutes
Made quick and easy
Preheat the oven to 220°C top/bottom heat (200°C fan-assisted oven). Wash the asparagus and trim the ends. Bring salted water to a boil and cook the asparagus for about 4 minutes. Drain and rinse with cold water. Wash the tomatoes and halve or quarter them, depending on their size. Wash and trim the spring onions, then slice them into rings with the crisp green parts. Dice the Gorgonzola. Season the turkey schnitzels with salt and pepper. Heat butter and oil in a pan and fry the schnitzels over high heat for about 1/2 minute on each side. Place them side by side in an ovenproof dish. Place the asparagus on top of the schnitzels. Mix the tomatoes and onion rings and spread them on top, then sprinkle with the cheese cubes. Bake in the hot oven on the middle rack for about 10 minutes, until the cheese has melted. Serve immediately.
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