🍽️ Turkey Roulades with Asparagus Salad

Name: Turkey Roulades with Asparagus Salad
Total time: 30 min
Yield: 4 servings
Ingredients: 250 g green asparagus; 50 g thin small turkey schnitzel (1 thin small turkey schnitzel); 0.5 tsp wasabi paste; salt; 5 tbsp classic vegetable broth; 0.5 tsp pink peppercorns; 0.5 small lemon; 6 stalks chives

99 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

250 g green asparagus
50 g thin small turkey schnitzel (1 thin small turkey schnitzel)
0.5 tsp wasabi paste
salt
5 tbsp classic vegetable broth
0.5 tsp pink peppercorns
0.5 small lemon
6 stalks chives

Instructions

1. Thoroughly wash the asparagus under running water.
2. Let the asparagus drain well in a colander.
3. Peel the bottom three centimeters of the asparagus stalks.
4. Cut off the tough ends of the asparagus stalks.
5. Slice the asparagus stalks diagonally into pieces about two centimeters thick.
6. Rinse the turkey cutlets briefly.
7. Pat the turkey cutlets dry with kitchen paper.
8. Spread the turkey cutlets thinly with wasabi paste.
9. Lightly salt the turkey cutlets.
10. Roll up the turkey cutlets starting from the short side.
11. Secure each roulade with a toothpick.
12. Bring the vegetable broth to a boil in a pot.
13. Add the asparagus slices to the boiling broth.
14. Bring the broth with the asparagus back to a boil.
15. Place the turkey roulades into the pot.
16. Cover the pot.
17. Cook the roulades for about five minutes over medium heat.
18. Coarsely crush the peppercorns in a mortar.
19. Squeeze out two to three teaspoons of lemon juice.
20. Remove the roulades and asparagus slices from the pot using a slotted spoon.
21. Place the roulades on a plate.
22. Put the asparagus slices into a bowl.
23. Stir the crushed pepper into the remaining broth.
24. Add the lemon juice to the broth.
25. Pour the broth over the asparagus.
26. Toss the asparagus well.
27. Let the asparagus salad marinate for about fifteen to twenty minutes.
28. Wash the chives thoroughly.
29. Shake the chives dry.
30. Cut half of the chives into fine rings.
31. Save the other half of the chives for garnishing.
32. Mix the chive rings into the asparagus salad.
33. Season the asparagus salad with salt.
34. Remove the toothpicks from the roulades.
35. Slice the roulades.
36. Place the roulade slices on top of the asparagus salad.
37. Garnish the dish with the remaining chive stems.

Nutrition per serving

kcal: 99
Protein: 17 g · Fett/Fat: 1 g · Carbs: 5 g