Turkey Roulade Stuffed with White Asparagus and Pan-Fried Asparagus
·Prepare the turkey breasts
Cut the turkey into 4 large slices. You can also gently flatten them with a meat mallet - just be careful. Season both sides with salt and pepper.
Peel the asparagus
Lay a slice of dried ham on each piece of turkey. You'll be rolling white asparagus into the meat - one stalk per slice. Peel the asparagus with a sharp vegetable peeler and trim off the woody ends.
Sprinkle with spring onion
Place the asparagus at the edge of each turkey slice, then sprinkle the whole slice with sliced spring onion. Use both the green and white parts, for flavor and color.
Roll up and wrap in foil
Roll up the turkey slice and secure it with toothpicks or kitchen string. Sear it in olive oil. Once the meat is golden on all sides, wrap it in foil and place it in a preheated roasting pan, in an oven heated to 100°C. Meanwhile, prepare the rest of the asparagus.
Fry the asparagus and potatoes
Peel the remaining asparagus and trim off the woody ends. Fry it on all sides in the meat drippings. Add a little olive oil or butter if needed. Fry the potatoes the same way.
Slice the finished roulade
Take the turkey roulades out of the oven and let them rest in the foil for five minutes. Then slice each roulade into rounds, or cut it in half lengthwise, so the lovely cross-section shows.
Tip
If you like, serve the whole dish with homemade mayonnaise or hollandaise sauce.