Creamy asparagus and meat timbale
Asparagus cooked separately first, then sliced and mixed with a reduced cream sauce, full of meaty flavour, and served in individual dishes.
22 K
45 min.
Easy
8 people
7 IngredientsLast modified on: April 13th 2022
For 8 people, you will need:
- 1
800 g Asparagus - 2
400 g cooked meat - 3
4 tablespoons oil - 4
100 g poultry cooking juices (optional) - 5
600 ml liquid cream - 6
salt - 7
pepper - Total weight: 1,860 grams
Change measures:
Times for this recipe
Preparation: 30 min.
Cooking: 20 min.
All in all: 45 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 20 min.
Prepare and cook 800 g Asparagus.
Stage 2 - 3 min.
Once drained and cooled, cut into small pieces.
Stage 3 - 3 min.
Cut 400 g cooked meat into small pieces (leftover roast pork here).
Stage 4 - 8 min.
Put a pan on medium heat. Pour in 4 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.
Fry for a few minutes to suit your taste, stirring from time to time.
Stage 5 - 10 min.
Add 600 ml liquid cream and 100 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.
Bring to the boil and leave to reduce for a few minutes.
Stage 6 - 1 min.
Add the asparagus, mix well and cook for a further minute, just to reheat.
Stage 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.
The same goes for the jus, whether meat or poultry. Just use what you have to hand, even half a stock cube.
Keeping: Best eaten right away, but can be reheated.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 120 RDI=50 % | 60 RDI=6 % | 350 RDI=50 % | 3,880 RDI=190 % | 16,250 RDI: 190 % |
| Per 100 g | 6 RDI=2 % | 3 RDI=0 % | 20 RDI=3 % | 210 RDI=10 % | 870 RDI: 10 % |
| Per person | 10 RDI=6 % | 7 RDI=1 % | 40 RDI=7 % | 490 RDI=20 % | 2,030 RDI: 20 % |
How much will it cost?
- For 8 people : 10.95 €
- Per person : 1.40 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Asparagus
Like these other recipes: Asparagus and spinach gratin, Filet mignon with asparagus, White asparagus salad, How to prepare asparagus, Asparagus "en petit pois", ... See them all 5
Liquid cream
Like these other recipes: Gratin of leeks with Morbier cheese, Little vanilla, clementine and chestnut verrines, Far Normandy-Brittany, Little vanilla, clementine and chestnut verrines, Sautéed turmeric chicken with mushrooms, ... See them all 170
Cooked meat
Like these other recipes: Cassoulet-style shepherd's pie., Hachis parmentier, Artichokes with beef, Bistro sandwich, Country filo tart, ... See them all 11
Oil
Like these other recipes: Rémoulette dressing, Baked Camembert, Tartiflette, Chicken and mushroom brik rolls, Pork chops in the oven, ... See them all 93
Other recipes you may also like
Coupe Augustin
A "coupe Augustin" is a kind of sundae made with mint ice cream, slices of white peach poached in a light syrup, Chantilly cream, raspberry coulis and topped with toasted flaked almonds.September 8th 201381 K4.7 30 min.
Celeriac and mushroom gratin
This gratin combines sliced celeriac simmered in milk with fried mushrooms.May 10th 202380 K5 1 hour 8 min.
Sautéed Pork with Peanuts
This sautéed pork has a hint of Thai style, with its accompaniment of chopped vegetables, dry-roasted peanuts and soy sauce.April 3rd 201659 K4 55 min.
Sea bass with coriander cream en papillote
In this recipe, the fillets of sea bass are laid on a julienne of leeks (the white part), covered with a coriander cream sauce and cooked "en papillote".February 19th 201770 K5 55 min.
Peach and verbena feuilleté
In French, a "feuilleté" can be anything, sweet or savoury, wrapped in or with a base of puff pastry, from a sausage roll to a millefeuille. This is an elegant tart-style feuilleté with a caramelized pastry base, topped with a light custard flavoured with verbena. This is based on a confectioner's...September 3rd 201744 K3.9 2 hours 25 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-06)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.