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Ingredients
Turkey Breasts with White Asparagus
- Ingredients
- 750 grams turkey breasts
- 4 Tbsps vegetable oil
- 1 garlic clove
- salt
- freshly ground peppers
- rich chicken stock
- 1 ½ kilograms white Asparagus
- 1 tsp sugar
- 40 grams butter
Preheat the oven to 200°C (approximately 400°F).
Rinse the turkey and pat dry. Peel the garlic, chop and season with salt, pepper and 2 tablespoons of oil. Coat meat with garlic oil and fry on all sides in an oven-proof pan. Then place in the preheated oven and cook until done, about 25 minutes, occasionally basting with about 100 ml (approximately 1/4 cup plus 2 tablespoons) of chicken stock.
Rinse the asparagus, peel and cut off the tough ends. Tie with kitchen twine into bundles. Bring a large pot of salted water with the sugar to a boil, add the asparagus and cook until tender, 15-18 minutes.
Remove the asparagus from the water and drain well. Place the asparagus on plates and top with pats of butter. Cut the turkey breast into slices, arrange with the asparagus, drizzle with some of the stock and serve immediately.