Italian Asparagus Pan With Parma Turkey Escalope Recipe
Wash the asparagus and cut off the woody ends. Peel the white asparagus. Cut the whole asparagus crosswise and thick stalks lengthwise in half.
Ingredients
- 750 g white asparagus
- 500 g green asparagus
- 250 g cherry tomatoes
- 1 collar Basil
- 4 thin turkey escalopes (approx. 150 g each)
- 8 discs Parma ham
- 7-10 Tbsp Pepper, salt, sugar
- 8 dried tomatoes (in oil)
- 3 TABLESPOONS Pine nuts
- 5 TABLESPOONS Olive oil
- 1 TABLESPOON Butter
- 500 g Fresh pasta (refrigerated shelf)
- 2-3 TABLESPOONS Lemon juice
- 30 g Parmesan (piece)
- 1 large freezer bag
- 7-10 Tbsp wooden skewers
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