Italian asparagus pan with Parma turkey escalope and vegetable salad

Name: Italian asparagus pan with Parma turkey escalope and vegetable salad
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 750 g white asparagus; 500 g green asparagus; 250 g cherry tomatoes; 1 collar Basil; 4 thin turkey escalopes (approx. 150 g each); 8 discs Parma ham; 7-10 Tbsp Pepper, salt, sugar; 8 dried tomatoes (in oil); 3 TABLESPOONS Pine nuts; 5 TABLESPOONS Olive oil; 1 TABLESPOON Butter; 500 g Fresh pasta (refrigerated shelf); 2-3 TABLESPOONS Lemon juice; 30 g Parmesan (piece); 1 large freezer bag; 7-10 Tbsp wooden skewers

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

750 g white asparagus
500 g green asparagus
250 g cherry tomatoes
1 collar Basil
4 thin turkey escalopes (approx. 150 g each)
8 discs Parma ham
7-10 Tbsp Pepper, salt, sugar
8 dried tomatoes (in oil)
3 TABLESPOONS Pine nuts
5 TABLESPOONS Olive oil
1 TABLESPOON Butter
500 g Fresh pasta (refrigerated shelf)
2-3 TABLESPOONS Lemon juice
30 g Parmesan (piece)
1 large freezer bag
7-10 Tbsp wooden skewers

Directions

1
Wash the asparagus and cut off the woody ends. Peel the white asparagus. Cut the whole asparagus crosswise, cut thick stalks in half lengthwise. Wash and halve the tomatoes. Wash basil, shake dry, remove leaves.
2
Set 16 large leaves aside, cut the rest finely.
3
Wash the schnitzel and dab dry. Put them in the freezer bag and tap them thinner with a flat iron or a saucepan. Cut all escalopes in half crosswise. Place 1 basil leaf on each slice of ham, then 1 escalope.
4
Season with pepper. Place 2 basil leaves and 1 dried tomato on each cutlet. Fold the schnitzel together with the ham. Pin them with skewers. Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see
5
Roast the pine nuts in a large pan without fat until golden brown, take them out. Heat 3 tablespoons of oil in the pan. Fry the escalopes in it for about 2 minutes on each side. Place in an ovenproof dish. Roast in a hot oven for 5-7 minutes, then keep warm.
6
Fry the asparagus in the escalope pan in hot frying fat in 3 portions for approx. 5 minutes each while turning. Meanwhile heat 2 tbsp. oil and butter in a second pan. Fry the potato noodles for 5-10 minutes, turning them until golden brown.
7
With the last portion of asparagus, fry the tomatoes briefly. Add the remaining asparagus, pine nuts and the rest of the basil. Season with lemon juice, salt, pepper and sugar. Serve everything. Slice parmesan cheese over it.