Asparagus with Turkey and Mushroom Ragout
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 kg asparagus, white
- salt and pepper
- sugar
- 400 g turkey breast, smoked
- 200 g mushrooms
- 1 onion (s)
- 1 tablespoon butter, or margarine
- 1 tablespoon flour
- 100 ml whipped cream
- 4 tablespoon white wine, drier
- 4 pie (s), (puff pastry pies) to fill
- 1 tablespoon lemon juice
- 2 tomato (s)
- 1 lemon (s)
- Herbs, for garnish
Print Recipe
Pin Recipe Instructions
- Wash and peel the asparagus and cut off the woody ends. Cover and cook the asparagus in about 1 liter of boiling, lightly salted water with 1 teaspoon of sugar for 15-20 minutes. Remove almost 500 ml asparagus stock in between.
- Dice the meat. Clean, wash and slice the mushrooms. Peel and chop the onion. Then sauté these in the hot fat in the pot. Add the meat and mushrooms and finally fry vigorously. Season with salt and pepper, then dust with flour and sweat. Stir in the 500 ml asparagus stock, cream and wine. Bring to the boil and simmer for about 5 minutes. Lift out the asparagus and drain. Keep 3/4 of the asparagus warm, cut the rest into small pieces and add to the ragout. Season to taste with salt, sugar and lemon juice.
- Bake the pies in a preheated oven at 200 ° C (convection: 170 ° C) for about 5 minutes. Wash, quarter, core and dice the tomatoes. Fill the pies with ragout and serve with the asparagus and the rest of the ragout.
- Sprinkle with diced tomatoes and garnish.
- In addition, cool white wine can be drunk.
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