Gingered Turkey and Asparagus

Oxmoor House
4 servings


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1 pound turkey breast tenderloin
Cooking spray
16 asparagus spears
3/4 cup fat-free, less-sodium chicken broth
1/4 cup orange juice
3/4 teaspoon ground ginger
1/4 teaspoon pepper
1 tablespoon water
2 teaspoons cornstarch


1. Place turkey between two sheets of heavy-duty plastic wrap; flatten to 1/2-inch thickness, using a meat mallet or rolling pin. Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot. Add turkey, and cook 5 to 6 minutes on each side or until lightly browned. Add asparagus and next 4 ingredients. Bring to a boil; cover, reduce heat, and simmer 6 to 8 minutes or until turkey is done.

2. Combine water and cornstarch, stirring well. Add cornstarch mixture to turkey mixture in skillet; cook, stirring constantly, 1 minute or until sauce is thickened. Remove turkey and asparagus from skillet, and place on a serving platter. Spoon sauce over turkey and asparagus.

Created date

April 2008

Nutritional Information

Calories 162
Caloriesfromfat 11 %
Fat 2 g
Satfat 0.6 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 28.7 g
Carbohydrate 6 g
Fiber 1.3 g
Cholesterol 68 mg
Iron 0.0 mg
Sodium 163 mg
Calcium 0.0 mg