3 Tantillo Extra Virgin Olive Oil plus 2 tablespoons
0.50 lb thinly pounded turkey (or substitute chicken if you prefer)
3 asparagus stalks, chopped
23 cloves chopped garlic
Red Pepper flakes
2 Stalks of Hearts of Palm, chopped
2 on the vine tomatoes, chopped
1 tbsp parsley finely chopped
1 tsp chives chopped
0.50 tbsp basil, ripped
Sea salt and pepper to taste
1
Brush Tantillo Extra Virgin Olive Oil on turkey, then cook on low/med heat until golden brown, about 5 minutes on each side.
2
Separately, sauté asparagus and garlic in 2 tablespoons Tantillo Extra Virgin Olive Oil on medium heat for 10 minutes, stirring occasionally.
3
Add red pepper flakes. Combine hearts of palm, cooked asparagus (with garlic), tomatoes, parsley, chives, basil, sea salt, pepper, and remaining Tantillo Extra Virgin Olive Oil.
4
Let rest 10 minutes and plate over the turkey.
5
Drizzle Tantillo Bliss over dish. Buon Appetito!
Ingredients
3 Tantillo Extra Virgin Olive Oil plus 2 tablespoons
0.50 lb thinly pounded turkey (or substitute chicken if you prefer)
3 asparagus stalks, chopped
23 cloves chopped garlic
Red Pepper flakes
2 Stalks of Hearts of Palm, chopped
2 on the vine tomatoes, chopped
1 tbsp parsley finely chopped
1 tsp chives chopped
0.50 tbsp basil, ripped
Sea salt and pepper to taste
