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.
24 K
45 min.
Easy
4 people
7 IngredientsLast modified on: April 13th 2022
For 4 people, you will need:
- 1
1 ¾ cup Asparagus - 2
1 cup cooked meat - 3
2 tablespoons oil - 4
¼ cup poultry cooking juices (optional) - 5
1 1⁄3 cup 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 1 ¾ cup Asparagus.
Stage 2 - 3 min.
Once drained and cooled, cut into small pieces.
Stage 3 - 3 min.
Cut 1 cup 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 1 1⁄3 cup liquid cream and ¼ cup 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: Filet mignon with asparagus, White asparagus salad, Asparagus and spinach gratin, Asparagus "en petit pois", How to prepare asparagus, ... See them all 5
Liquid cream
Like these other recipes: Sauce Normande (for fish), Cervelle de Canut, Lemon creams, Smoky potato and potimarron gratin, Creamy risotto with vegetables , ... See them all 170
Cooked meat
Like these other recipes: Sorrel and potato quiche, Gratin of leeks with Morbier cheese, Jerusalem artichoke purée with leeks, Hachis parmentier, Rustic chicken and mushroom pie, ... See them all 11
Oil
Like these other recipes: Dandelion salad, Ardennes Salad, Comtois surprise bread, Duo of slow-cooked pork, Bistro-style cabbage salad, ... See them all 96
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