John Myers
Turkey and Asparagus Roulade
The perfect turkey and asparagus roulade recipe with a picture and simple step-by-step instructions.
- 320 g Turkey schnitzel
- 4 Stück dünn geschnittene je ca. 80 Gr.
- 4 tbsp Estragon mustard
- Or mustard and fresh Or dried Mix the tarragon
- 400 g Fresh asparagus
- White or green, fresh or frozen
- 1 tbsp Oil
- Salt pepper
- Toothpick
- Peel the fresh asparagus, quarter it lengthways and cut into pieces approx. 5 cm in size. Finely chop the tarragon and mix with the mustard. Preheat the oven to 100 degrees circulating air.
- Wash the turkey schnitzel and pat dry. Then brush with the mustard and top with the asparagus, roll up the schnitzel lengthways and secure with a toothpick.
- Heat the oil in the pan and fry the roulades on all sides for about 2 minutes. Season with salt and pepper. Take the roulades out of the pan and place in a small baking dish.
- Fry the remaining asparagus pieces in a pan with another tablespoon of oil on a low heat for about 3 minutes. Season with salt, pepper and 1 pinch of sugar and add to the roulades. Cover the baking dish with aluminum foil. Finish cooking in the oven for about 10-12 minutes.
- At and there were small parsley potatoes and a delicious hollandaise sauce.
- Good luck and bon appetite!
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