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1
Combine the turkey, garlic, onion, chipotle, cumin, oregano, thyme, sage, and pecans and mix just until well combined.
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2
Don't overmix.
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3
Season with salt and pepper.
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4
Cook a small amount of the mixture in a hot pan to test for seasoning.
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5
Form the mixture into 6 equal size patties.
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6
Set aside.
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7
Clean the asparagus and cut off the bottom inch or so and discard.
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8
Cut off the tips and set aside.
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9
Cut the stems into 1/2-inch pieces.
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10
Bring the chicken stock to a boil.
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11
Add the tips and blanch for 1 minute, just until tender.
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12
Remove from the chicken stock with a slotted spoon and set aside.
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13
Add the stems to the chicken stock and cook 3 to 4 minutes, or until very tender.
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14
Carefully pour the mixture into the blender.
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15
Add the garlic, oregano, lemon juice and zest.
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16
Carefully blend the mixture until smooth.
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17
Season, to taste, with salt and pepper.
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18
Set aside and keep warm.
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19
Heat a large saute pan over medium-high heat.
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20
Add enough oil to lightly coat the bottom of the pan.
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21
Add the turkey patties and saute just until cooked through, about 3 to 4 minutes per side, depending on thickness of patties.
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22
Heat a large nonstick saute pan over medium heat.
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23
Add enough oil to coat the bottom of the pan.
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24
When the oil is hot, carefully crack the eggs into the pan.
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25
Cook to desired doneness.
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26
Place 1 turkey sausage patty on each of 6 plates.
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27
Top with 1 fried egg, drizzle with asparagus sauce, and garnish with the reserved asparagus tips.
