Smoked Turkey Breast with Asparagus Spears

Smoked turkey breast with asparagus spears in herb vinaigrette

Rinse the asparagus spears. Remove all the skin from the white asparagus spears and only the lower third from the green asparagus spears. Cut the ends into small pieces. Cook the bundled spears in salted water, about 12 to 15 min, depending on the thickness of the spears. Remove the asparagus spears, drain well and cool to lukewarm.

In the meantime, peel shallot and garlic clove, chop very finely and beat heartily with olive oil and vinegar. Season with salt, pepper and sugar. Finally, fold in the chopped culinary herbs.

Place the asparagus spears on four plates and spread the salad dressing evenly over them. Sprinkle with finely shaved Parmesan cheese.

Arrange the turkey breast slices next to the asparagus spears.

Serve with baguette bread or fresh ciabatta.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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