Lavanttal Asparagus Escalope

Cream of asparagus soup:Cut the cooked asparagus as well as the cooked potatoes into pieces. Fry finely chopped onions in butter, dust with flour and pour on some strained asparagus stock. Bring to the boil and stir until smooth. Add the rest of the asparagus stock, the cooked potatoes and the cooked asparagus pieces and cook everything for about 15 minutes. Pour in the sweet cream. Blend the soup, strain, boil again and season with salt, pepper, sugar, nutmeg and a little lemon juice.For the asparagus sauce, boil the cream of asparagus soup with crème fraîche and season with salt. Cut four cooked asparagus spears into small pieces and mix into the sauce.Salt the turkey cutlets and fry them in hot butter on both sides. Lift out and arrange on warmed plates. Pour over asparagus sauce and place two cooked warm asparagus spears on top of each.

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