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
4 people
7 IngredientsLast modified on: April 13th 2022
For 4 people, you will need:
- 1
14.1 oz Asparagus - 2
7.0 oz cooked meat - 3
2 tablespoons oil - 4
1.8 oz poultry cooking juices (optional) - 5
10.6 oz liquid cream - 6
salt - 7
pepper
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 14.1 oz Asparagus.
Stage 2 - 3 min.
Once drained and cooled, cut into small pieces.
Stage 3 - 3 min.
Cut 7.0 oz 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 10.6 oz liquid cream and 1.8 oz 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=3 % | 180 RDI=30 % | 1,940 RDI=100 % | 8,130 RDI: 100 % |
| 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 4 people : 5.50 €
- 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: White asparagus salad, How to prepare asparagus, Filet mignon with asparagus, Asparagus and spinach gratin, Asparagus "en petit pois", ... See them all 5
Liquid cream
Like these other recipes: Normandy seafood stew, Shallot confit tart, Croque-monsieur complet, Broccoli savoury custard, Stuffed pumpkin gratin, ... See them all 170
Cooked meat
Like these other recipes: Bistro sandwich, Country filo tart, Sorrel and potato quiche, Artichokes with beef, Rustic chicken and mushroom pie, ... See them all 11
Oil
Like these other recipes: Baked Camembert, Gratin du Nord, Chicken "cantina", Smoked tomato toast, Rémoulette dressing, ... See them all 93
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