Summary

Ingredients

• 400 g asparaus, reen
• some oil, for frying
• 0.5 ½ bunch spring onion (s)
• 500 g turkey breast fillet (s)
• 1 tablespoon flour
• 1 tablespoon curry powder
• 250 ml vegetable stock
• 250 ml whipped cream
• 3 carrot (s)
• 1 clove garlic, finely chopped
• 1 tablespoon honey
• salt and pepper

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Instructions

1. Cut off the woody ends from the asparagus, possibly peel a little in the lower third and then cook in salted water with a little sugar for about 5 minutes (depending on the thickness, maybe a little longer).
2. Then drain well and cut into 3-4 cm long pieces.
3. Chop the spring onions and fry them briefly in a pan with a little oil. Cut the turkey breast into bite-sized pieces and add. Fry well all around. Dust with flour and curry powder and let toast briefly. Then add the vegetable stock and whipped cream. Peel the carrots, cut into thin slices and add to the pan. Also add the garlic and honey, mix everything well and season with salt and pepper. Then simmer gently for about 10 minutes - but the carrot slices should still have a bite!
4. Finally, mix in the asparagus pieces and let them steep briefly in the sauce.
5. We prefer to eat tagliatelle with it.