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Roulade of Turkey with Asparagus

Serves four

Asparagus is best when it’s not stored for long. To keep it fresh in the refrigerator, place stalks upright in a glass with an inch or so of water or wrap the ends in moist paper towel.

Ingredients

1 lb. skinned turkey breast, boned and defatted

12 small asparagus spears

2 tbsp. minced chives

1 tbsp. shallots, chopped

1 tbsp. olive oil

4 medium tomatoes, peeled and diced (about 5 cups)

2 tbsp. chicken stock

1/4 tsp. dried basil

1/4 tsp. oregano

1/4 tsp. minced garlic

Pinch of black pepper

Pinch of cayenne pepper

Instructions

1. Cut turkey breast diagonally into four equal portions. Flatten slices between two sheets of clear wrap to about ¼ inch thick. Cut four pieces of clear wrap double the size of the flattened breast. Lay each breast on a piece and set aside.

2. Steam asparagus for 3 minutes, transfer to a bowl and toss with chives. Lay three asparagus spears parallel in center of each flattened breast. Roll breast around spears to form roulade. Wrap breasts in plastic wrap and close tightly. Poke small hole for vent.

3. In heavy saucepan, sauté shallots in oil. Add tomatoes, stock, and seasonings. Cook 5 minutes.

4. In medium saucepan, heat 2 cups water to boil. Turn down and drop in roulades. Cook 6 to 8 minutes, or until internal temperature of turkey reaches 165 degrees on a meat thermometer. Lift roulades out of water and unwrap. Divide tomato mixture among four plates. Cut each roulade into three pieces and fan out over tomato mixture.