Turkey Rolls Stuffed with Asparagus and Green Garlic

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….

Happy spring.

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

Turkey Asparagus Rolls


  • 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.

Asparagus Pastry

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)

Asparagus Stir Fry

All that lovely asparagus…

They grow strawberries, too.

I love spring.

Last update on October 14, 2018

4 thoughts on “Turkey Rolls Stuffed with Asparagus and Green Garlic”

  1. Occasionally we see white asparagus but never the purple here – thin very green spears are the most popular and it gets quite cheap too – luckily.

  2. We are happily awash in asparagus right now and I’m loving it. I’m also loving this recipe and plan to make it this weekend. Thanks so much Katie!

  3. That top picture…. oh my.
    I would like to sleep in a bed of tarragon some day. Wouldn’t that be wonderful?

  4. manningroad, I like it all – the big, fat white ones are wonderful – sometimes….. I’m not good at picking them out
    Christine, isn’t it a great season?!?
    Tv Food, it would be wonderful – I love tarragon, too

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