"The belly rules the mind."--Spanish Proverb

Turkey Asparagus Felix Recipe

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This recipe for Turkey Asparagus Felix, by , is from Sylvia's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Sylvia Stepnoski

Category:
Category:

Ingredients:  
Ingredients:  
4 (2-3 oz. each) sliced turkey breast or pork tenderloin
2 tsps. olive oil
16 spears asparagus
¼ c. water
Salt to taste
12 cooked, shelled crab legs or imitation crab legs
Lemon Tarragon Sauce

Directions:
Directions:
Sauté turkey in olive oil until juices run clear. Add asparagus to boiling salted water and steam, covered, about 2 minutes or until barely tender; drain. Place sauteéd tarkey slice on plate, place 3 crab legs on each and top with 4 cooked asparagus spears. Spoon 2 to 3 tbsp. sauce on each serving. Makes 4 servings.

Lemon Tarragon Sauce:
1. Combine 2 tbsp. flour, ⅛ tsp. salt and dash pepper in small saucepan. Gradually add ¾ c. chicken broth and stir until smooth. Cook and stir until mixture boils and thickens.
2. Add ¼ c. lowfat dairy sour cream, 1 tsp. each Dijon-style mustard and lemon juice and ½ tsp. crushed tarragon; cook and stir 2 minutes or until thoroughly heated. Makes about ¾ c.

Serving Tip:
Serve with wild rice, garnished with sprig of tarragon.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Broccoli can be used instead of asparagus.

 

 

 

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