Serves four
Asparagus is best when it’s not stored for long. To keep it fresh in the refrigerator, place stalks upright in a glass with an inch or so of water or wrap the ends in moist paper towel.
Ingredients
1 lb. skinned turkey breast, boned and defatted
12 small asparagus spears
2 tbsp. minced chives
1 tbsp. shallots, chopped
1 tbsp. olive oil
4 medium tomatoes, peeled and diced (about 5 cups)
2 tbsp. chicken stock
1/4 tsp. dried basil
1/4 tsp. oregano
1/4 tsp. minced garlic
Pinch of black pepper
Pinch of cayenne pepper
Instructions
1. Cut turkey breast diagonally into four equal portions. Flatten slices between two sheets of clear wrap to about ¼ inch thick. Cut four pieces of clear wrap double the size of the flattened breast. Lay each breast on a piece and set aside.
2. Steam asparagus for 3 minutes, transfer to a bowl and toss with chives. Lay three asparagus spears parallel in center of each flattened breast. Roll breast around spears to form roulade. Wrap breasts in plastic wrap and close tightly. Poke small hole for vent.
3. In heavy saucepan, sauté shallots in oil. Add tomatoes, stock, and seasonings. Cook 5 minutes.
4. In medium saucepan, heat 2 cups water to boil. Turn down and drop in roulades. Cook 6 to 8 minutes, or until internal temperature of turkey reaches 165 degrees on a meat thermometer. Lift roulades out of water and unwrap. Divide tomato mixture among four plates. Cut each roulade into three pieces and fan out over tomato mixture.
Nutrition Facts Per Serving
Calories 210 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 65mg 22%
Sodium 70mg 3%
Total Carbohydrate 11g 4%
Dietary Fiber 4g 15%
Sugars 7g
Protein 30g
Vitamin A 45% Vitamin C 60%
Calcium 4% Iron 10%
*Percent Daily Values are based on a 2,000 calorie diet
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