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Creamy asparagus and meat timbale

Name: Creamy asparagus and meat timbale
Prep time: 26 min
Cook time: 19 min
Total time: 45 min
Yield: 4 people
Cuisine: French
Ingredients: 400 g Asparagus; 200 g cooked meat; 2 tablespoons oil; 50 g poultry cooking juices; 300 ml liquid cream; Salt; Pepper

Asparagus cooked separately first, then sliced and mixed with a reduced cream sauce, full of meaty flavour, and served in individual dishes.

33 K457488

Duration

45 min.

Difficulty

Easy

Last modified on: April 13^th 2022

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

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 for this recipe

Preparation

30 min.

Cooking

20 min.

All in all

45 min.

Preparation 30 min.

Cooking 20 min.

When should you start or finish this recipe?

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.

Creamy asparagus and meat timbale : Stage 1

Prepare and cook 400 g Asparagus.

Stage 2 - ⌛ 3 min.

Creamy asparagus and meat timbale : Stage 2

Once drained and cooled, cut into small pieces.

Stage 3 - ⌛ 3 min.

Creamy asparagus and meat timbale : Stage 3

Cut 200 g cooked meat into small pieces (leftover roast pork here).

Stage 4 - ⌛ 8 min.

Creamy asparagus and meat timbale : Stage 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.

Stage 5 - ⌛ 10 min.

Creamy asparagus and meat timbale : Stage 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.

Stage 6 - ⌛ 1 min.

Creamy asparagus and meat timbale : Stage 6

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.

Keeping: Best eaten right away, but can be reheated.

Source: Home made.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	6 g RDI=10 %	3 g RDI=1 %	18 g RDI=26 %	208 kcal RDI=10 %	874 kJ RDI=10 %
Per person	14 g RDI=23 %	7 g RDI=3 %	44 g RDI=60 %	485 kcal RDI=24 %	2,032 kJ RDI=24 %
Whole recipe	58 g RDI=90 %	30 g RDI=12 %	176 g RDI=241 %	1,941 kcal RDI=97 %	8,127 kJ RDI=97 %