Fresh, green asparagus and green garlic, wrapped in turkey….
These rolls are full of spring flavors, the antithesis of the Beef Rolls I posted on Monday.
The mild flavor of turkey is the perfect foil to lightly poached spring vegetables.
Finish with a light, tarragon infused white wine sauce….
Turkey Rolls Stuffed with Asparagus and Green Garlic
Total time: 40 minutes
- 4 turkey cutlets, thin, 10oz (300gr) total weight
- 4 paper-thin slices prosciutto
- 4 medium-sized asparagus spears, about the size of a forefinger
- 4 green garlic stems, white bulb ends reserved for sauce
- 2 tbs fresh, snipped tarragon
- 1 tbs olive oil
- 1/4 cup (2oz, 60ml) chicken stock
- 3/4 cup (6oz, 175ml) white wine
- 1/3 cup (3oz, 90gr) Greek yogurt
- 2 tsp cornstarch dissolved in 1 tbs water
- Trim asparagus and cut tip to a length just a bit wider than turkey cutlets,
- Trim green garlic, reserving white end, and cut to same length as asparagus.
- Poach asparagus and green garlic in boiling water for 3 minutes.
- Remove asparagus and green garlic, refresh in cold water
- Lay turkey cutlets flat.
- Lay Prosciutto on turkey.
- Lay asparagus and green garlic on Prosciutto, letting the tips hang out a bit.
- Roll up and tie securely with kitchen string.
- Chop reserved green garlic.
- Heat oil in medium skillet.
- Add rolls and brown well on all sides, adding chopped green garlic mid-way.
- Add wine, stock, tarragon, cover and simmer for 20 minutes.
- Remove rolls and keep warm.
- Increase heat under skillet and add cornstarch mixture, stirring until thickened.
- Stir in yogurt and remove from heat.
- Remove string from rolls, cut each in half (looks nicer),.
- Spoon a bit of sauce on to a plate, top with rolls and serve.
We found a local farm that grows green asparagus.
That’s not the norm here, or in most of Europe.
White is preferred, big, thick white spears.
The second favorite is the thin, purple-tipped white asparagus, called violet.
Green comes in third.
But not at our house.
We like them all….
But, as the green is not so common, it’s a real treat.
I bought 2 kilos.
That’s 4.4 pounds for the conversion-impaired.
We ate a lot of asparagus last weekend.
Along with the Turkey Rolls we had Asparagus Pastries as our first course – topped with a sprinkle of green garlic.
Do you detect a them here?
Our own, private Asparagus Festival….
And, for our vegetable with this lovely dinner – Stir Fried Asparagus and Green Garlic. (recipe later)
All that lovely asparagus…
They grow strawberries, too.
I love spring.