225 g thin asparagus stalks; trimmed to the same length
2 225g turkey breast fillets; skinned, halved
2 tablespoons plain flour
15 g butter
1 tablespoon vegetable oil
300 ml chicken stock
1 teaspoon fresh sage; chopped
2 tablespoons dry white wine
150 ml soured cream
Yield: 4 servings
Cut off the asparagus tips and cut the stalks into 3 pieces.
Bat out each turkey breast slightly with a rolling pin or meat mallet. Coat in the flour, shaking off any excess.
Heat the butter and oil in a large frying pan and fry the turkey until lightly browned on both sides. Add the stock, asparagus stalks, reserving the tips, the sage and the wine. Cover and cook gently for 15-20 minutes, until tender.
Five minutes before the end of the cooking time, add the reserved asparagus tips and the cream.