Title: Roulade of Turkey with Asparagus and Crushed Tomatoes
Categories: Main
Yield: 4 Servings
| 1 | lb | Turkey breast slices |
| 24 | | Asparagus spears |
| 1/4 | c | Chives; chopped |
| 1 | tb | Olive oil |
| 1 | sm | Shallot; chopped |
| 3 | | Red ripe tomatoes |
| 2 | tb | 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, arrang
roulade slices in it and garnish with chives as desired.