Asparagus Spears with Lemon Cream Sauce

A delicious recipe for the asparagus season:

Rinse the asparagus spears, remove the peel, cut into pieces and cook in salted water for about 10 minutes. Rinse and dry the turkey cutlets and season with salt.

Heat sesame oil in a frying pan and fry the cutlets on both sides.

Drain asparagus spears, arrange both on a platter. Briefly roast the pine nuts in the meat juice, first add 5 tbsp asparagus liquid, then the crème fraîche classic, season with salt. Cut a few leaves of lemon balm into strips and add to the sauce form. Pour the sauce over the asparagus spears and cutlets and sprinkle with the Parmesan cheese.

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