Summary

Ingredients

• 500 g asparaus, thin sticks as possible
• 500 g turkey breast
• 2 head lettuce (romaine lettuce hearts)
• 2 tablespoon herbs (salad herbs), chopped
• 3 tablespoon balsamic vinegar
• 2 tablespoon wine, white
• 1 teaspoon Worcester sauce
• 125 g butter
• salt and pepper

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Instructions

1. Cut the peeled asparagus into 1.5 - 2 cm pieces. Cut the turkey breast into fine strips. Cut the lettuce into small pieces. Fry the asparagus in part of the butter and cook until al dente, remove. Then fry the turkey breast in the pan. After it has browned well, add the asparagus along with the remaining butter and season everything, keep warm.
2. Put the lettuce in a bowl, season with salad herbs to taste, vinegar, white wine, Worcestershire sauce, salt and pepper. Put the hot asparagus and turkey pieces over the salad with all the melted butter.
3. Mix and serve immediately.