1. Cut the turkey into 1 inch cubes, as if for stew. 2. Add salt and pepper to taste, and mix the cubes well. 3. Heat the oil and butter in a large skillet over medium high heat. 4. Add the turkey cubes when the oil and butter shimmer, and brown it well. 5. When it is browned, add the onions, the wine, and the chicken broth. 6. Bring to a boil, cover, reduce heat and simmer 45 minutes. 7. Add the asparagus, and cook fifteen minutes more, or until the asparagus is 'al dente'. 8. Add the creme fraiche, stir and serve immediately with rice. ---------------------------------------------------------------------------
Nutrition
Ingredients
