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.
29 K
45 min.
Easy
4 people
7 IngredientsLast modified on: April 13th 2022
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
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 400 g Asparagus.
Stage 2 - 3 min.
Once drained and cooled, cut into small pieces.
Stage 3 - 3 min.
Cut 200 g cooked meat into small pieces (leftover roast pork here).
Stage 4 - 8 min.
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.
Fry for a few minutes to suit your taste, stirring from time to time.
Stage 5 - 10 min.
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.
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 | 60 RDI=20 % | 30 RDI=2 % | 180 RDI=20 % | 1,940 RDI=70 % | 8,130 RDI: 70 % |
| Per 100 g | 6 RDI=2 % | 3 RDI=0 % | 20 RDI=2 % | 210 RDI=8 % | 870 RDI: 8 % |
| Per person | 10 RDI=4 % | 7 RDI=1 % | 40 RDI=5 % | 490 RDI=20 % | 2,030 RDI: 20 % |
How much will it cost?
- For 4 people : 5.50 €
- Per person : 1.40 €
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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: White asparagus salad, Filet mignon with asparagus, Asparagus and spinach gratin, Asparagus "en petit pois", How to prepare asparagus, ... See them all 5
Liquid cream
Like these other recipes: Paris flan filling, Sliced veal with leeks and mushrooms, Langoustine gratin, Creamy "terre et mer" pots, Pork escalope with mushrooms and sage cream, ... See them all 170
Cooked meat
Like these other recipes: Alpine gratin, Gratin of leeks with Morbier cheese, Jerusalem artichoke purée with leeks, Lentil and cold-meat salad, Sorrel and potato quiche, ... See them all 11
Oil
Like these other recipes: Julia salad, Comtoise endive salad, Green beans and potatoes with Morbier cream sauce, How to cook potato grenaille , Chicken with spinach in a cream sauce , ... See them all 97
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