Roulade with asparagus and goat cheese filling

Name: Roulade with asparagus and goat cheese filling
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 4 Stalks (about 60 g each) of green asparagus; 7-10 Tbsp Salt; 4 Pork cutlet (approx. 180 g each); 7-10 Tbsp Pepper from the mill; 125 g Fresh goat cheese; 4 discs Parma ham (about 15 g each); 2 TEASPOONS Honey; 3 TABLESPOONS Oil; 50 ml White wine; 400 ml Vegetable broth; 100 g cherry tomatoes; 1 Onion; 1 small clove of garlic; 300 g Baby leaf spinach; 100 g Whipped cream; 2-3 TABLESPOONS Sauce thickener; 7-10 Tbsp coarse pepper; 2 Freezer bag; 7-10 Tbsp wooden skewers

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

4 Stalks (about 60 g each) of green asparagus
7-10 Tbsp Salt
4 Pork cutlet (approx. 180 g each)
7-10 Tbsp Pepper from the mill
125 g Fresh goat cheese
4 discs Parma ham (about 15 g each)
2 TEASPOONS Honey
3 TABLESPOONS Oil
50 ml White wine
400 ml Vegetable broth
100 g cherry tomatoes
1 Onion
1 small clove of garlic
300 g Baby leaf spinach
100 g Whipped cream
2-3 TABLESPOONS Sauce thickener
7-10 Tbsp coarse pepper
2 Freezer bag
7-10 Tbsp wooden skewers

Directions

1
Blanch the asparagus in boiling salted water for 2-3 minutes. Drain, rinse cold and cut in half crosswise. Tap the meat between 2 freezer bags to make it slightly flatter. Place them next to each other on the work surface. Season with salt and pepper. Spread cream cheese evenly on the meat and cover each with a slice of ham. Sprinkle 1/2 tsp honey over each cutlet and place 2 half asparagus spears on the front part of each cutlet. Roll up tightly. Stick with wooden skewers
2
Heat 2 tablespoons of oil in a frying pan. Sauté the roulades in it for about 3 minutes while turning them. Remove the roulades from the pan. Add wine and stock to the frying pan. Place the roulades in the sauce. Cover and simmer for about 15 minutes
3
In the meantime, wash the tomatoes and grate them dry. Peel onion and cut into strips. Peel garlic and chop finely. Clean, wash and drain the spinach. Heat 1 tablespoon of oil in a saucepan. Brown the tomatoes in it at medium heat. Take out. Add onion and garlic to the pot and fry until transparent, stirring continuously. Deglaze with cream. Simmer for about 4 minutes, stirring occasionally. Add spinach, stir in and let simmer for 2-3 minutes. Season to taste with salt and pepper. Finally fold in tomatoes
4
Remove the roulades from the sauce. Stir the sauce thickener into the boiling sauce. Season to taste with salt and pepper. Cut the roulades in thirds. Arrange on plates with sauce, spinach and tomatoes. Sprinkle with coarse pepper. Bread tastes good with it