Perfect for the springtime, light and easy to make.

Ingredients

• 4 fresh turkey breasts
• 1 glass of chicken stock from the supermarket
• 1 lemon
• some lemongrass
• 200-250g fresh snow peas
• 12 green asparagus
• 100g rice
• 1 shallot
• some carrots and leek
• Some dry white wine
• Some butter
• Spices

Preparation

The vegetables:

1. Wash the snow peas thoroughly and remove the unwanted threads and bits. Blanche them in boiling salt water for 3-4 minutes and then place them in cold water.
2. Peel the asparagus, but only the bottom third as this is where the stem is hard and weathered. Blanche the asparagus in salt water with some sugar and butter until ‘al dente’.
3. Boil the rice in salt water, drain and rinse quickly in warm water.

The Lemongrass foam:

1. Remove the skin and bones from the turkey breast and place in a pot with the stock, white wine, leeks, carrots, shallots and crushed lemongrass and cook for an hour.
2. Add the turkey breast and simmer on low heat for 10 – 15 minutes.
3. Remove the turkey from the stock and cover in melted butter. They must remain succulent and slightly pink.

The Sauce:

1. Reduce the stock and crushed lemongrass, adding lemongrass and white wine to taste. Add small chunks of cold butter, stirring with a whisk until the desired consistency is reached.
2. Quickly heat the snow peas in a pan with butter, salt, white pepper and some salt.

Serving suggestion

On one side of the plate, layer the snow peas and asparagus. Place the turkey breast on the other side of the plate and pour lemongrass foam over it. Serve the rice separately.