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. Peel the asparagus (for green asparagus, peel only the lower third). Cut the stalk portion into roughly 3 cm diagonal pieces. Keep the tender heads separate.
2. Bring 150 ml water with salt and a pinch of sugar to boil. Add the asparagus stalk pieces and lemon slice. After 4-5 minutes, add the asparagus heads. Cook for a total of about 8-10 minutes (green asparagus cooks faster, so adjust timing accordingly). Drain the asparagus, reserving 150 ml of the cooking water. Discard the lemon slice.
3. Cut the turkey fillets into bite-sized pieces. Heat a little oil in a pan over medium-high heat. Fry the turkey pieces on all sides until golden, about 5-7 minutes total, until the internal temperature reaches 74°C / 165°F. Season with salt and pepper. Set aside and keep warm.
4. Remove excess oil from the pan. Deglaze with 250 ml crème fraîche. Stir in 2 tablespoons tomato paste. Add 100 ml milk and the reserved asparagus water. Add 1 teaspoon dried basil and 50 g cream cheese, stirring constantly. Bring to a boil over medium heat, then reduce heat and simmer for 2-3 minutes. Season with salt and pepper. (Optional: add the mozzarella with the cream cheese at this point instead of at the end.)
5. Return the drained asparagus and cooked turkey to the pan. Stir gently to combine. Sprinkle 50 g grated mozzarella over top and let it melt for 1-2 minutes. Serve immediately.