Roulades are a slice of meat rolled around a filling and cooked. They can be used as appetizers, sides, and even entrees. This recipe is for an roulades entree.
Ingredients
- 1 lb Fresh Asparagus – trimmed
- 8 Turkey breast cutlets (~1 lb) – can use chicken
- 8 Slices deli ham
- 8 Slices Provolone cheese
- 8 Bacon strips
- 1 TBL Dijon-mayonnaise blend
- 0.5 tsp Poultry seasoning
- 0.5 tsp Pepper
- Sauce
- 2/3 cups Dijon-Mayo blend
- 4 tsp Milk
- 0.25 tsp Poultry seasoning
Process
- Mise en Place: Measure and prepare your ingredients prior to starting.
- Cook Asparagus
- Boil 4 cups water in a large sauce pan and cook asparagus 3 mins until semi-tender.
- Drain immediately and place asparagus in an ice water bath.
- Once cooled, remove from ice bath and pat dry with paper towel and divide into 8 groups.
- Make Roulades
- Spread dijon-mayo blend on each turkey cutlet.
- Place a slice of ham, cheese on top and place asparagus and one edge.
- Sprinkle with seasoning
- Roll tightly and wrap with a bacon strip
- Cook Roulades in a large skillet over Med-High heat for 12-15 mins, turning occasionally or until bacon is crisp and turkey not pink.
- While cooking, make the dijon sauce
- Place one or two Roulades on a plate and drizzle sauce over.
Note: A quick and easy way to trim an asparagus stalk is to hold the base in one hand and using the other hand, grip about half way up the stalk. Bend the stalk like you would when breaking a branch and where the stalk breaks is the eatable versus non eatable transition point. Discard the base.
