Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Ound
24 Asparagus spears
14 Up
1 Ablespoon
1 Mall
3 Hole
2 Ablespoons
Turkey breast slices
Chives -- chopped
Olive oil
Shallot -- chopped
Red ripe tomatoes
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

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