Turkey Pan with Asparagus
Rinse asparagus, cut off ends and cut into 3 cm (approximately 1 1/4 inch) long pieces. Bring salted water to a boil and let asparagus simmer for about 5 minutes. Rinse in cold water and drain well. Peel the mango, remove pulp from the core and cut into small slices. Add to asparagus. Rinse limes and rub the zest of 1 lime.
Squeeze both limes. Take the coconut cream, lime juice, lime zest, oil, salt and pepper stir for the marinade. Pour over asparagus and mango. Cut turkey meat into thin slices, then finely chop and mix with the cornstarch. Toast rice in a frying pan and chop finely in a blender. Peel ginger and garlic and finely chop.
Cut chiles lengthwise, scrape out seeds and chop finely. Heat oil in a pan and fry turkey. Add ginger, garlic, chile and rice and stir-fry for 3 minutes, until brown. Rinse cilantro, shake dry and finely chop. Mix with the turkey meat. Season with salt and pepper and serve with the asparagus.