Did it work out?
One click, and we know how the recipe works in a real kitchen.
Cooking
Turkey Roulade Stuffed with White Asparagus and Roasted Asparagus
· 4 servings
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.
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.
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.
Roll up and wrap in foil
Roll up the turkey slice and secure it with toothpicks or kitchen string. Sear it in olive oil until golden brown on all sides, then wrap it in foil and place it in a preheated roasting dish, in an oven preheated to 100 °C. Meanwhile, prepare the asparagus.
Roast the asparagus and potatoes
Peel the rest of the asparagus and trim off the woody ends. Roast it on all sides in the pan drippings from the meat, adding a little more olive oil or butter if needed. Roast the potatoes the same way.
Slicing 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, so you get a nice clean cross-section.
Tip
If you like, round off the dish with homemade mayonnaise or hollandaise sauce.