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Norfolk Turkey Breast with Asparagus

This recipe combines two of East Anglia's most celebrated products. Norfolk has long been an important turkey farming centre and the small joints and breasts that are readily available mean that the meat can be served at any time of year. Choose thin sprue asparagus for this dish.

ingredients

serves 4
225 g (8 oz) thin asparagus stalks
2 turkey breast fillets, each weighing about 225 g (8 oz), skinned and halved
30 ml (2 tbsp) plain flour
salt and pepper
15 g (1/2 oz) butter
15 ml (1 tbsp) vegetable oil
300 ml (1/2 pint) chicken stock
5 ml (1 tsp) chopped fresh sage or 2.5 ml (1/2 tsp) dried
60 ml (4 tbsp) dry white wine
150 ml (5 fl oz) fresh soured cream

method

1. Cut off the ends of the asparagus if they are tough and woody. Trim them all to the same length, cut off the tips and cut the stalks into 3 pieces.

2. Bat out each turkey breast slightly with a rolling pin or meat mallet. Coat in the flour seasoned with salt and pepper, shaking off any excess. Heat the butter and oil in a large frying pan and fry the turkey until lightly browned on both sides. Add the chicken stock, asparagus stalks, reserving the tips, the sage and wine, cover and cook gently for 15-20 minutes, until tender.

3. Five minutes before the end of the cooking time, add the reserved asparagus tips and the cream. Season to taste. Serve with new potatoes.

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