Summary

Ingredients

• 1 kg asparagus, mixed
• 600 g turkey fillet (s)
• 1 slice (s) organic lemon (s)
• 250 ml cremefine
• 100 ml milk
• 150 ml water (asparagus water)
• 2 tablespoon tomato paste
• 1 teaspoon, heaped basil, dried
• 50 g cream cheese
• 50 g mozzarella, rated
• some salt and pepper
• some sugar

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Instructions

1. Cut off the ends of the asparagus and peel the asparagus. Cut the remaining asparagus into approx. Three cm diagonal pieces, put the asparagus heads on their side. For green asparagus, I recommend peeling only the lower third.
2. Put the bite-sized pieces of asparagus and the lemon wedge in boiling and slightly sugared salted water. Cooking time approx. 8-10 minutes, add the heads halfway through the cooking time (4-5 minutes). Green asparagus is usually ready faster, so add the green asparagus a little later as well. Drain the asparagus and collect the asparagus water for infusion, remove the lemon wedge.
3. In the meantime, cut the turkey into beautiful pieces and fry them on all sides in a hot pan with a little oil. Then season with salt and pepper and keep warm if necessary. Pour excess oil out of the pan and deglaze the mixture with cremefine. Stir in tomato paste, add milk and pour in the asparagus water. Add the basil, cream cheese and, while stirring, bring to the boil and reduce a little, also season with salt and pepper.
4. Add the drained asparagus and meat to the pan. Stir, sprinkle with the mozzarella and let the threads pull.
5. Tip: If you want, you can also add the mozzarella with the cream cheese.
6. As a side dish, my wife prefers rice, my child gnocchi and I pasta.