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Try it next to grilled fish or lamb. Optional Parmesan, garlic, and lemon juice - a definite yes to all three! Asparagus and carrots are particularly attractive and delicious when served together cloaked in a lemon butter sauce. (Nutrition information is calculated using an ingredient database and should be considered an estimate.) Asparagus and carrots with lemon sauce make a particularly attractive. You can cook Harissa turkey steaks with fennel/broccoli/asparagus and lemon-pecorino sauce for Jamo using 10 ingredients and 3 steps. Here is how you cook Harissa turkey steaks with fennel/broccoli/asparagus and lemon-pecorino sauce for Jamo.

Ingredients of Harissa turkey steaks with fennel/broccoli/asparagus and lemon-pecorino sauce for Jamo

1. Prepare 4 of turkey steaks.
2. You need to prepare 2 tbsp of harissa paste.
3. You need to prepare 1 of fennel.
4. Prepare 30 g of (ish) good quality pecorino.
5. You need to prepare 4 of artichoke hearts.
6. Prepare 1 bunch of brocolli.
7. Prepare 1 bunch of asparagus.
8. You need to prepare 1/2 of lemon.
9. Prepare of salt/pepper.
10. You need to prepare of cherry tomatoes (200g) and 1 red pepper are optional.

Steak With Asparagus. featured in Surf & Turf Dinner For Two. Sear the steaks for about a minute to a minute and a half on each side, depending on the thickness of your steak for medium-rare. If you would like your steak rarer or more well-done, cook your steak shorter or longer. Stir Fried Asparagus with Mushrooms & Oyster Sauce.

Harissa turkey steaks with fennel/broccoli/asparagus and lemon-pecorino sauce for Jamo directions

1. For the turkey steaks: in a shallow casserole oven propf dish, add 1 tbsp olive oil. Add the turkey steaks and cover each with harissa, salt and oil. Place in preheated oven at 180 with a lid on for 15-20min. Remove from oven and add the cherry tomatoes (halved) and sliced red pepper. Cover the dish and leave to the side (the added red veg will cook in the casserole dish-I use a shallow Le Creuset casserole dish)..
2. For the vegetables: cut broccoli and aspargaus into 2cm length pieces. Roughly chop with fennel. Mix well with 4 tbsp oil, salt and pepper in an oven proof dish. Bake for 15min at 200 degrees ceclius. Then add the sauce (see below) and bake for a further 5-10min. Remove from oven and mix the sauce well into the veg..
3. For the sauce: In a mixer, grind together the artichokes, pecorino, pepper and juice from 1/2 lemon. Add to vegetable mix..

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