Roasted asparagus vegetables with potato noodles to insideout Saltimbocca

Name: Roasted asparagus vegetables with potato noodles to insideout Saltimbocca
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g green + white asparagus; 250 g cherry tomatoes; 8 dried tomatoes in oil; 1/2 bunch Basil; 1 collar Parsley; 4 thin turkey escalopes (approx. 150 g each); 8 discs Parma ham; 7-10 Tbsp Pepper; 3 TABLESPOONS Pine nuts; 6 TABLESPOONS Olive oil; 1 TABLESPOON Butter; 500 g Fresh pasta (refrigerated shelf); 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 2-3 TABLESPOONS Lemon juice; 7-10 Tbsp Lemon slices; 7-10 Tbsp Toothpicks

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g green + white asparagus
250 g cherry tomatoes
8 dried tomatoes in oil
1/2 bunch Basil
1 collar Parsley
4 thin turkey escalopes (approx. 150 g each)
8 discs Parma ham
7-10 Tbsp Pepper
3 TABLESPOONS Pine nuts
6 TABLESPOONS Olive oil
1 TABLESPOON Butter
500 g Fresh pasta (refrigerated shelf)
7-10 Tbsp Salt
7-10 Tbsp Sugar
2-3 TABLESPOONS Lemon juice
7-10 Tbsp Lemon slices
7-10 Tbsp Toothpicks

Directions

1
Wash the asparagus and cut off the woody ends. Peel the white asparagus. Halve the asparagus once crosswise and possibly once lengthwise. Wash the cherry tomatoes and cut them in half except for 4 pieces. Drain the dried tomatoes. Wash the herbs and shake dry. Pluck the basil leaves and put some aside for garnishing. Coarsely chop parsley
2
Wash the meat and dab dry. Place the meat between two freezer bags and tap a little thinner, cut each cutlet in half crosswise. Place 1 basil leaf and 1 escalope on each slice of Parma ham. Season with pepper. Place 1-2 basil leaves and 1 dried tomato on top and fold the schnitzel with the ham once. Fix with wooden skewers
3
Roast the pine nuts in a hot pan without fat until golden brown, take them out. Heat 4 tablespoons of oil in the pan and fry the meat for about 2 minutes on each side. Heat 2 tablespoons of oil and butter in another pan and fry the potato noodles for 5-10 minutes, turning them several times. Place Saltimbocca in an ovenproof dish and cook in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 5-7 minutes
4
Fry the asparagus in the hot frying fat. Season with salt, pepper and sugar. Fry for 2-3 minutes while turning. Add all tomatoes and fry briefly. Sprinkle with lemon juice and sprinkle with parsley. Season everything once again. Arrange Saltimbocca with potato noodles and vegetables. Garnish with basil and lemon