Turkey strips with green asparagus

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Peel and finely chop the onion. Wash the asparagus and cut off the woody ends generously. Cut the asparagus into pieces. Clean and wash the mangetouts. Wash the tomatoes. Wash lemon hot, grate dry.

2. 2

   Grate peel finely, squeeze lemon.

3. 3

   Cook the asparagus and sugar snap peas covered in approx. 3/4 l boiling, slightly salted water for approx. 5 minutes. Then lift them out and keep the vegetable water.

4. 4

   Wash the cutlets, dab dry and cut into strips. Sauté in hot oil while turning. Season with salt and pepper and remove. Sauté onion and tomatoes in hot frying fat. Add lemon zest.

5. 5

   Dust with flour and sweat it. Stir in a good 1/2 l vegetable water and stock. Bring to the boil and simmer for about 5 minutes. Season to taste with salt, pepper, 1 pinch of sugar and 2-3 tbsp. lemon juice. Add vegetables and meat and heat up.

6. 6

   Season the shredded meat again, arrange it on the plate and sprinkle it with pepper. Rice (e.g. basmati) is suitable for this.

7. 7

   Drink tip: cool white wine spritzer.

Nutrition Facts

KCAL
300 kcal

CARBS
14 g

FATS
7 g

PROTEINS
43 g