Roulade Of Turkey With Asparagus & Crushedpoultry 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 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 |
