Rocket and asparagus salad with turkey strips and parmesan

Name: Rocket and asparagus salad with turkey strips and parmesan
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 750 g white asparagus; 7-10 Tbsp Salt; 3 TSP Sugar; 350 g Turkey escalope; 7-10 Tbsp Pepper; 1 (approx. 250 g) red pepper; 4 TABLESPOONS Olive oil; 4 TABLESPOONS White wine vinegar; 2 Federation Rocket; 50 g Parmesan cheese

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

750 g white asparagus
7-10 Tbsp Salt
3 TSP Sugar
350 g Turkey escalope
7-10 Tbsp Pepper
1 (approx. 250 g) red pepper
4 TABLESPOONS Olive oil
4 TABLESPOONS White wine vinegar
2 Federation Rocket
50 g Parmesan cheese

Directions

1
Wash and peel the asparagus, cut off the woody ends. Cook the asparagus in boiling salted water with 1 teaspoon of sugar for about 15 minutes. Meanwhile wash the turkey, dab dry and cut into strips. Season with salt and pepper. Quarter peppers, remove seeds, wash and cut into pieces.
2
Take out asparagus, rinse with cold water and cut into pieces. Heat 2 tablespoons of oil in a grill pan and fry the turkey strips in it for 5-6 minutes. Take out. Add 2 tablespoons of oil to the frying fat, fry the asparagus and peppers for 2-3 minutes. Sprinkle with 2 teaspoons of sugar and deglaze with vinegar. Let it boil down for about 2 minutes. Take out, let it cool down a bit and season with salt and pepper. Wash the rocket, dab dry and cut off the ends. Finely slice Parmesan cheese.
3
Let it boil down for about 2 minutes. Take out, let it cool down a bit and season with salt and pepper. Wash the rocket, dab dry and cut off the ends. Finely slice Parmesan cheese. Mix the turkey strips and rocket with the asparagus and peppers in the lukewarm vinaigrette. Arrange salad in bowls and serve sprinkled with parmesan