Schnitzelpan with Asparagus

Ingredients

• 300 g turkey schnitzels
• 200 g mushrooms
• 200 g green asparagus
• 1 tbsp Rapeseed Oil
• 100 ml cooking cream
• 1 tbsp dried herbs de Provence
• Salt
• Pepper

Instructions

1. 1.

   Wash and pat dry the turkey schnitzels, then cut into narrow strips.

2. 2.

   Clean the mushrooms and slice them.

3. 3.

   Wash the asparagus, remove woody ends, peel the lower third of the stalks, and cut into about 5 cm pieces.

4. 4.

   Heat oil in a pan. Sauté the meat and mushrooms over medium heat for 2–3 minutes.

5. 5.

   Add the asparagus and continue cooking with frequent stirring for 1–2 minutes.

6. 6.

   Pour in 100 ml water and cream, stir in herbs, season with salt and pepper, bring to a boil. Cover and simmer on medium heat for 15 minutes. Serve the schnitzel-asparagus pan, for example, with pasta.