Your online resource

for all things culinary

HOME Search this Site All Recipes Special Sections Articles &  Resources Kitchen Equipment Food & Health Growing Food Directories

Missing an Ingredient ?

 Weekday Menu Recipe

Turkey Breast with Asparagus    HT  MC    35mins

Serves 4     Hot   Poultry  Vegetables  Main Course  Eggless  


225g/8oz Fresh Young Asparagus Spears

2 Large Turkey Breasts, skinned and halved

2 tbsp Plain Flour

Salt and Black Pepper

2 tbsp Oil

360ml/12fl.oz. Chicken Stock

1 teasp Fresh Sage, chopped

150ml/5fl.oz. Soured Cream




1. Trim the asparagus to equal lengths then cut off the tips and cut the stalks into 3 pieces.


2. Beat the turkey breasts with a rolling pin or meat mallet to flatten them then coat with seasoned flour.


3. Melt the Olive oil in a frying pan, add the turkey breasts and cook until lightly browned on all sides. Add the stock, asparagus stalks (reserve the tips), sage,  salt and pepper. Cover and cook gently for 15 minutes.


4. Stir in the cream and add the reserved asparagus tips and continue to cook for 5-8 minutes. Serve immediately.



Serving Suggestions :


French Style Swedes,   Sautéed Cabbage


Fresh Fruit with Yoghurt



More Poultry & Game Recipes  |  General Poultry & Game Prep & Cooking Times  


Overseas Visitors:        If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart.


If you've arrived at this page via a search engine, do take a few minutes to look around the site. We're convinced you'll find lots more excellent recipes and in depth culinary information covering a wide range of food related topics.



Click here to ask a culinary question

More information about this recipe

 Follow us  



Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

Related Recipes and Information

More Poultry & Game Recipes 

General Poultry & Game Prep & Cooking Times  

Game Seasons UK

 Sign up for Free E-Mailings

For the latest kitchen equipment ideas

Still not found what you're looking for?


Try our search facility. Type in your main ingredient (s) or what you have available and allow us to whisk you up a recipe in seconds!



About Us  |  Contact Us  |    Private Privacy  |   Media Resources  |  Links  |  Sitemap  |  Printing Recipes  |   Abbreviations on this site  


This Web Site was designed and created by Copyright © 2000 to date [Recipes4us] All rights reserved.

 Some Photos ©