Roulade Of Turkey With Asparagus Crushed
Ingredients| 1 ound 24 asparagus spears 14 up 1 ablespoon 1 mall 3 hole 2 ablespoons 1 turkey breast slices 1 chives -- chopped 1 olive oil 1 shallot -- chopped 1 red ripe tomatoes 1 chicken broth |
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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
Servings:
4
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