Turkey rolls with green and white asparagus

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash and peel the white asparagus and cut off the woody ends. Wash and clean the green asparagus and cut off the woody ends. For the asparagus, bring salted water to the boil in a wide shallow pot. Cook white asparagus for about 10 minutes, add green asparagus for the last 5 minutes. Remove the asparagus from the water, rinse under cold water and drain. Cut turkey escalopes in half lengthwise and crosswise and beat very flat between cling film with a saucepan, season with salt and pepper.

2. 2

   Halve the asparagus spears. Wrap 3 asparagus spears with heads in a cutlet. Heat 1 tablespoon of oil in a pan. Brown the turkey rolls in it all around. Place on a baking tray. Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes. In the meantime, finely dice the remaining asparagus spears. Wash, clean and chop the tomatoes. Mix vinegar, oil and chilli sauce, season to taste with salt, pepper and chilli flakes. Wash the coriander, pluck the leaves from the stems and chop them. Stir into the salsa.

3. 3

   Cook in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 15-20 minutes. In the meantime, finely dice the remaining asparagus spears. Wash, clean and chop the tomatoes. Mix vinegar, oil and chilli sauce, season to taste with salt, pepper and chilli flakes. Wash the coriander, pluck the leaves from the stems and chop them. Stir into the salsa. Prepare noodles in boiling salted water according to package instructions. Arrange turkey rolls with noodles and salsa on plates

Nutrition Facts

KCAL
390 kcal

CARBS
52 g

FATS
7 g

PROTEINS
29 g