Summary

Ingredients

• 2 tablespoon pine nuts
• 500 g asparaus, reen
• 1 teaspoon butter
• 4 egg (s)
• 250 g cherry tomato (s)
• 100 g rocket
• 1 tablespoon pesto, green
• 2 tablespoon vinegar (white wine vinegar)
• 4 tablespoon olive oil
• 400 g turkey breast fillet (s)
• salt
• pepper
• Fat for frying

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Instructions

1. Boil the eggs almost firmly (the yolks should still be a little soft), peel them and quarter them. Cut the turkey breast fillet into strips. Briefly toast the pine nuts without fat in a coated pan. Then put some fat directly into the pan and fry the turkey breast strips. Then keep them warm.
2. Peel the green asparagus in the lower third and cut off the ends. Halve the sticks and add 1 teaspoon of butter to boiling salted water and cook for approx. 7 minutes (do not throw away the asparagus water yet!).
3. Then mix the pesto with the white wine vinegar, 6 tablespoons of the asparagus water, olive oil and salt and pepper in a salad bowl to make a dressing.
4. Wash the rocket and add to the dressing. Halve the cherry tomatoes and also add to the bowl. Now mix in the asparagus and turkey meat. Finally, add the quartered eggs and pine nuts to the salad and serve immediately.