Serve this flavorful turkey and asparagus recipe with hot cooked pasta or rice, or fill crepes with the turkey mixture and sprinkle with fresh shredded Parmesan cheese.

See Also

Panko and Parmesan Turkey Cutlets

Turkey Scallopini With Artichokes

Turkey Cutlets Marsala

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 tablespoon butter
• 8 ounces fresh sliced mushrooms
• 1 pound turkey cutlets, thinly sliced in 1 1/2-inch lengths
• 1 pound fresh asparagus, trimmed and cut in 1 1/2-inch lengths
• kosher salt and freshly ground black pepper
• Sauce
• 4 tablespoons butter
• 5 tablespoons flour
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1 tablespoon dry sherry
• 1/2 teaspoon Cajun or Creole seasoning blend
• 1/2 cup fresh shredded Parmesan cheese
• More chicken broth or milk, to thin, as desired
• Shredded Parmesan cheese for topping

• Prep Time: 10 minutes
• Cook Time: 12 minutes

• Total Time: 22 minutes
• Yield: 4 Servings

Preparation

In a skillet or saute pan heat 1 tablespoon olive oil and 1 tablespoon butter over medium-low heat.

When the butter has melted and started foaming, add the mushrooms and turkey cutlets. Cook, stirring until mushrooms are golden.

Add asparagus and 1/2 cup chicken broth to the pan. Continue cooking, stirring, until asparagus is just tender. Add salt and pepper to taste.

Heat 4 tablespoons butter in a saucepan; stir in 4 tablespoons flour.

Cook, stirring, for 2 minutes.

Slowly add 1 cup chicken broth to the flour mixture and continue cooking, stirring, until thickened.

Add the cream, sherry, and seasoning blend, along with Parmesan cheese. Taste and add salt and pepper, as needed, along with more chicken broth or a little milk to thin as desired.

Stir in the turkey mixture and heat until the mixture is hot. Serve over pasta or rice or use the mixture to fill crepes.

Pass more Parmesan cheese at the table.