Bart's Recipes
Peel the sweet potatoes and cut them into equal cubes. Break off the tough bottom ends of the green asparagus and discard. Then rub the turkey fillet all over firmly with the paprika powder, pepper and salt.
Bring a pot of plenty of water to a boil and cook the sweet potato cubes for approximately fifteen minutes until tender. Meanwhile, heat one tablespoon of olive oil in a frying pan over medium-high heat. Fry the seasoned turkey fillet for ten minutes on both sides until golden brown and cooked through. Add the green asparagus to the pan with the turkey in the last five minutes and cook them together until just tender.
Drain the sweet potato and let the cubes steam dry briefly in the pan. Pour in the remaining tablespoon of olive oil and mash everything with a potato masher into a rough puree. Season the puree further if needed with an extra pinch of pepper and salt.
Divide a generous scoop of sweet potato puree onto the plates. Place the fried turkey fillet alongside or slice the meat into thick slices if desired. Serve by placing the cooked green asparagus directly next to the meat and puree.
