Paillards Of Turkey With Asparagus, Herb And Chili Salad

• 3 cups thin asparagus, ends snapped off, stalks cut into 1-inch pieces
• 2 teaspoons chopped fresh parsley
• 1 1/2 tablespoons chopped fresh cilantro
• 3 tablespoons chopped fresh mint
• 3 scallions (green part only), thinly sliced
• 1 fresh hot chili pepper, stemmed, seeded and minced
• 3/4 teaspoon salt, plus more to taste
• Freshly ground pepper to taste
• 1/2 teaspoon kosher salt
• 3/4 pound turkey breast
• 1/2 lime

1. Blanch the asparagus in lightly salted, boiling water for 1 minute.
2. Drain and rinse under cold running water.
3. Drain again and pat dry.
4. Toss with remaining salad ingredients and set aside.
5. Heat a large, heavy-bottomed nonstick skillet over medium-high heat until very hot.
6. Let turkey rest, then slice into 4 pieces.
7. Sprinkle the salt in the skillet.
8. Add the turkey and saute until cooked through, about 1 1/2 minutes per side.
9. Remove the turkey from the pan and squeeze the juice of the lime over it.
10. Place 1 piece of turkey on each of 4 plates, top with the salad and serve immediately.

thin asparagus, parsley, fresh cilantro, fresh mint, scallions, hot chili pepper, salt, freshly ground pepper, kosher salt, turkey breast, lime

Taken from cooking.nytimes.com/recipes/9127 (may not work)