At a glance
You're rolling tender turkey breast around white asparagus and ham to create an elegant roulade that looks impressive when sliced. The main steps involve butterflying and seasoning the turkey, rolling it with fresh ingredients, searing it quickly, and then gently roasting it low and slow while you prepare crispy roasted asparagus and potatoes on the side.
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Prepare the turkey breast
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.
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Peel the asparagus
Lay a slice of dried ham on each piece of turkey. You'll be rolling white asparagus into the meat – one spear per slice. Peel the asparagus with a sharp vegetable peeler and trim off the woody ends.
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Sprinkle with spring onion
Place the asparagus along the edge of each turkey slice, then sprinkle the whole slice with spring onion sliced into rounds. Use both the green and white parts, partly for the colour.
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