Summary

Ingredients

• 1 kg asparagus, white
• 0.5 teaspoon ½ salt
• 0.5 teaspoon ½ sugar
• 1 medium onion (s)
• 50 g breakfast bacon, alternatively raw ham
• 400 g turkey breast fillet (s)
• salt
• pepper
• 2 tablespoon flour
• 50 g clarified butter, (or other fat for fryin)
• 100 ml white wine, lovely
• 250 ml cream
• 4 tablespoon crème fraîche
• 2 tablespoon parsley, chopped
• possibly sherry

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Instructions

1. Wash and peel the asparagus, cut off the woody ends. Cut the sticks into pieces about 3 cm in size. Bring about 1 liter of water with salt and sugar to the boil. Steam the asparagus pieces in it for 8 minutes, remove and drain well. Peel and dice the onion. Also cut the bacon or ham into cubes. Cut turkey fillet into strips, season with salt, pepper and turn in flour. Sauté the onion and bacon in the clarified butter, add the meat and fry everything until golden. Pour in wine (possibly a shot of sherry) and cream and reduce to a creamy sauce. Season to taste with salt and pepper. Fold in the asparagus pieces and creme fraiche. Let everything get hot again and serve sprinkled with parsley.
2. This goes well with spaetzle or rice.