Serves: 4
You’ll need:
2 tsp olive oil
Salt and freshly ground black pepper
300g cooked turkey breasts, chopped into bite sized pieces
2 banana shallots, chopped
2 cloves garlic, crushed
200g orzo
100ml chicken stock
1 bunch asparagus, washed and trimmed and cut into pieces
Zest and juice of a lemon
115g bag baby spinach
3 tbsp grated parmesan plus extra for serving
What next?
1 Add 2 tsp olive oil to a large non-stick frying pan and sauté the shallots and garlic for a couple of minutes, until starting to soften. Add the orzo, give it a good stir and then add the stock. Bring to the boil, cover and simmer for five minutes.
2 Add the asparagus, put the lid back on and simmer for another five minutes.
3 Add the lemon juice and zest, cooked turkey and the spinach and cook for a further few minutes until the turkey is warmed through and the spinach is just wilted.
4 Stir through the parmesan and serve with extra on the side.
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