Summary

Ingredients

• 5 turkey schnitzel
• 500 g asparaus, reen
• 4 tomato (s)
• 1 clove garlic
• some salt and pepper
• 5 slices bacon or Serrano or Parma ham
• some parmesan to slice over
• 1 packet mozzarella
• some rapeseed oil
• some olive oil

For the sauce:

• 4 egg yolks
• 100 g butter, melted, lukewarm
• 80 ml cream
• 1 tablespoon lemon juice
• some white wine, possibly
• salt and pepper

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Instructions

1. Preheat the oven to 180 ° C (top / bottom heat). Season the turkey schnitzel to taste and fry briefly in a little oil. In the meantime, peel the garlic and cut off the hard ends from the asparagus, then cut into pieces approx. 3 cm long.
2. Put the schnitzel in a baking dish, add a little olive oil to the pan, asparagus and garlic, fry briefly, add the ham and dice the tomatoes and add them to the pan as well. The asparagus should still have bite. Then add everything to the schnitzel in the mold.
3. For the sauce, beat the egg yolks with the cream, salt and pepper in a bowl until frothy, then beat in a water bath that is not too hot until a thick creamy mixture is formed, then fold in the butter and season with white wine and lemon if you like.
4. Pour over the asparagus and grate some parmesan cheese over it. Finally, pour the thinly sliced mozzarella on top and place in the oven for about 25 minutes.