Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Ound |
| 24 \N | Asparagus spears |
| 14 \N | Up |
| 1 \N | Ablespoon |
| 1 \N | Mall |
| 3 \N | Hole |
| 2 \N | Ablespoons |
| \N \N | Turkey breast slices |
| \N \N | Chives -- chopped |
| \N \N | Olive oil |
| \N \N | Shallot -- chopped |
| \N \N | Red ripe tomatoes |
| \N \N | Chicken broth |
Lightly steam asparagus. Peel, seed and chop tomatoes. Lightly flatten each cutlet. Place 6 asparagus spears at center of each, sprinkle with a tbs of chives and roll up, reserving remaining chives for garnish. Wrap in plastic wrap and set aside. Heat olive oil in a nonstick skillet over medium heat. Add shallots and cook, stirring often, until golden, about 3 minutes. Stir in tomatoes and stock and heat through, about 3 minutes. Reduce heat to low, stirring occasionally. Meanwhile, bring 3 cups water to a boil underneath a bamboo or vegetable steamer over high heat. Taking care to keep them from getting wet, steam roulades until turkey is no longer pink, 15-17 minutes, turning them halfway through cooking time. Remove plastic wrap and slice roulades on the diagonal into 4 or 5 coins.
Spoon sauce onto plates, arrange roulade slices in it and garnish with chives as desired.
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From: Date: 05/27