- Turkey fillet 600 grams
- Asparagus 300 grams
- Champignons 300 grams
- Tarragon 2 sprigs (optional)
- Vegetable oil 2-3 tablespoons
- Salt to taste
- White pepper to taste
- Main Ingredients Asparagus, Turkey, Mushrooms
- Serving 4 servings
Frying pan, knife, board, spatula.
Step 1: prepare the ingredients.
Cut the turkey fillet into fairly large pieces.
Rinse the mushrooms well and cut into thin slices.
Rinse the asparagus and let dry.
Step 2: roast the turkey.
Heat the oil in a pan and fry the turkey fillet in it. Fry poultry over a fairly high heat, stirring frequently.
Step 3: add the mushrooms.
When the turkey turns golden, add mushrooms to it and fry until all the liquid that has been released evaporates. Then continue to cook over high heat until the slices of champignons also become an appetizing golden color.
Then pour 100 milliliters water. Cover, reduce heat and cook 5-7 minutes.
Step 4: add the asparagus.
Cut off the tops from the asparagus, leaving the stems. Cut the stems into slices 3-4 centimeters.
Add chopped asparagus to a pan with turkey and mushrooms. Season with salt, white pepper and tarragon. Cover again and cook again. 3 minutes.
Step 5: serve the turkey with mushrooms and asparagus.
Serve the turkey with mushrooms and asparagus hot. This is a full-fledged dish, hearty and very tasty. Garnish, in my opinion, is not needed, although you can use pasta.
Enjoy your meal!
- Of course, you can replace the turkey fillet with chicken.