Creamy asparagus and meat timbale

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 400 g asparagus
• 2 200 g cooked meat
• 3 2 tablespoons oil
• 4 50 g poultry cooking juices (optional)
• 5 300 ml liquid cream
• 6 salt
• 7 pepper
• Total weight: 930 grams

Times:

Preparation	Cooking	Start to finish
26 min.	19 min.	45 min.

Step by step recipe

1	Prepare and cook 400 g asparagus.
2	Once drained and cooled, cut into small pieces.
3	Cut 200 g cooked meat into small pieces (leftover roast pork here).
4	Put a pan on medium heat. Pour in 2 tablespoons oil and when good and hot, add the chopped meat. Fry for a few minutes to suit your taste, stirring from time to time.
5	Add 300 ml liquid cream and 50 g poultry cooking juices (if possible), salt and pepper, then check the seasoning. Bring to the boil and leave to reduce for a few minutes.
6	Add the asparagus, mix well and cook for a further minute, just to reheat.
7	Serve piping hot in individual dishes or large ramekins.

Remarks

You can use any leftover meat you like: pork, beef, poultry, etc.
The same goes for the jus, whether meat or poultry. Just use what you have to hand, even half a stock cube.

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