Turkey and asparagus stir-fry with basmati rice

Ingredients

For 1 serving

• Turkey breast150 g
• Asparagus200 g
• Basmati rice60 g
• Lemon zest2 g
• Spring onions1
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

In season: April – June

Method

1. Bring a pan of water to the boil, salt it, rinse the basmati rice and cook it for 12 minutes, until tender; drain.
2. Meanwhile snap off the woody ends of the asparagus and cut the spears into roughly 3 cm pieces, keeping the tips whole; thinly slice the spring onion and cut the turkey breast into strips about 1 cm wide.
3. Heat half the oil in a wide frying pan over medium-high heat and stir-fry the asparagus and spring onion for 5 minutes, until the asparagus is bright green and tender-crisp; salt it.
4. Add the remaining oil and the turkey and cook for 4 minutes over high heat, stirring, until the meat is white and lightly golden; season with salt and pepper.
5. Turn off the heat, grate over the lemon zest, yellow part only, and serve with the rice.