Browning the flour in butter, pour the wine and the stock cube dissolved in a glass and a half of water and cuecelo over low heat stirring continuously during 20 min, Add the cream and season with salt and pepper.
In a baking dish greased with butter put well drained asparagus and over the folded slices.
Fry slightly in oil the Turkey Cutlets, seasoned with salt and place them on top of the slices.
Cover with the sauce and calientalo all a few minutes in the oven.
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