Roulade of turkey with asparagus and crushed tomatoes

4 servings

Ingredients

Quantity Ingredient
1 Ound
24 Asparagus spears
14 Up
1 Ablespoon
1 Mall
3 Hole
2 Ablespoons
Turkey breast slices
Chives -- chopped
Olive oil
Shallot -- chopped
Red ripe tomatoes
Chicken broth

Directions

Lightly steam asparagus. Peel, seed and chop tomatoes. Lightly flatten each cutlet. Place 6 asparagus spears at center of each, sprinkle with a tbs of chives and roll up, reserving remaining chives for garnish. Wrap in plastic wrap and set aside. Heat olive oil in a nonstick skillet over medium heat.

Add shallots and cook, stirring often, until golden, about 3 minutes. Stir in tomatoes and stock and heat through, about 3 minutes. Reduce heat to low, stirring occasionally. Meanwhile, bring 3 cups water to a boil underneath a bamboo or vegetable steamer over high heat. Taking care to keep them from getting wet, steam roulades until turkey is no longer pink, 15-17 minutes, turning them halfway through cooking time. Remove plastic wrap and slice roulades on the diagonal into 4 or 5 coins. Spoon sauce onto plates, arrange roulade slices in it and garnish with chives as desired.

Recipe By :

From: Date: 05/27

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