Summary

Ingredients

• 500 g asparaus, white
• 500 g asparaus, reen
• 600 g turkey breast fillet (s)
• 2 onion (s), chopped
• Pepper from the grinder
• 3 tablespoon curry
• 1 teaspoon turmeric
• 2 tablespoon honey
• 250 ml chicken broth
• 125 g crème fraîche
• 3 bell peppers, green, red and yellow, finely diced
• 1 pinch cayenne pepper
• 0.5 ½ bunch chervil
• salt
• 1 pinch coriander
• 1 pinch ginger powder
• sugar
• butter

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Instructions

1. Peel the asparagus, cut off the woody ends and cut all stalks into pieces approx. 4 cm long. Bring to the boil in plenty of water with salt, sugar and 2 tablespoon butter and cook for approx. 8 minutes. Take out and chill in cold water.
2. Cut turkey meat into strips and stir-fry in butter in a pan. Take out and keep warm.
3. Sauté the onion in the frying fat until translucent. Season with pepper, curry and turmeric and fry briefly. Stir in honey, pour in the broth and bring to the boil. Add the meat again and cook over a mild heat for about 10 minutes.
4. Stir in crème fraìche, add asparagus and paprika and let simmer for approx. 10 minutes. Season to taste with salt, cayenne pepper, coriander and ginger. Serve with chervil.
5. Rice goes well with this.