Turkey roulades filled with asparagus on tomato and rocket salad

Ingredients for 2 servings:

• 300 g asparagus, white
• 4 thin turkey cutlets
• 2 tbsp mustard, tarragon
• some salt and pepper
• 1 tbsp olive oil
• 100 g arugula
• 1 lime(s), the juice
• 4 tbsp oil, walnut
• 1 tbsp mustard
• 1 tsp sugar
• 1 onion(s), red, cut into thin strips
• 200 g cherry tomatoes

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Preheat the oven to 170°C. Peel the asparagus, quarter it lengthwise, and cut it into approximately 5 cm long pieces. Brush the turkey with the mustard, season with salt and pepper, and top with the asparagus. Roll up the meat and secure it with toothpicks or roulade pins. Sear the turkey roulades all over in hot olive oil, then finish cooking in the preheated oven for about 10-15 minutes. Rinse the arugula and let it drain. Meanwhile, mix the lime juice, mustard, sugar, and walnut oil into a marinade, season with salt and pepper. Toss the onion strips, halved tomatoes, and arugula in the marinade and arrange on plates. Place the finished turkey roulades on top and serve.