Roasted asparagus parcels on tomato sauce

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Wash the asparagus, cut off the woody ends. Peel the white asparagus. Cut asparagus lengthwise in half. Cook white asparagus in boiling salted water for 4-5 minutes. After about 2 minutes, add green asparagus and cook along.

2. 2

   Remove the asparagus, rinse with cold water and drain. Wash the meat, dab dry, cut diagonally in half, tap slightly flatter between 2 layers of foil and season with salt and pepper. Wrap each of 4-5 halved asparagus spears with 1 piece of turkey escalope.

3. 3

   Heat 1 tablespoon of oil in a large, ovenproof pan. Fry the asparagus parcels for 3-4 minutes, turning them over, remove them and cook them in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 8-10 minutes.

4. 4

   Clean, wash and cut the chilli pepper and scrape out the seeds. Chop the pod finely. Wash thyme, dab dry and, except for something to garnish, pluck leaves from the stems and chop finely.

5. 5

   Peel onion and garlic. Chop the onion finely and slice the garlic. Heat 1 tablespoon of oil in a saucepan. Sauté onion, thyme, chilli and garlic until transparent. Add tomatoes, bring to the boil and season with salt, pepper and sugar.

6. 6

   Remove the asparagus parcels, arrange on plates with sauce and garnish with thyme.

Nutrition Facts

KCAL
280 kcal

CARBS
10 g

FATS
7 g

PROTEINS
42 g