Turkey Rolls Filled with Asparagus on Tomato and Arugula Salad
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 300 g asparaus, white
- 4 thin turkey schnitzel
- 2 tablespoon mustard, tarragon
- some salt and pepper
- 1 tablespoon olive oil
- 100 g rocket
- 1 lime (s), the juice it
- 4 tablespoon oil, walnut
- 1 tablespoon mustard
- 1 teaspoon sugar
- 1 onion (s), red, cut into thin strips
- 200 g cherry tomato (s)
Print Recipe
Pin Recipe Instructions
- Preheat the stove to 170 ° C.
- Peel the asparagus, quarter it lengthways and cut into pieces approx. 5 cm long. Brush the turkey meat with the mustard, season with salt and pepper and top with the asparagus. Roll up the meat and fix it with toothpicks or roulade needles. Sear the turkey roulades all around in hot olive oil and then finish cooking in the preheated oven for about 10-15 minutes.
- Rinse and drain the rocket. In the meantime, mix the lime juice, mustard, sugar and walnut oil into a marinade and season with salt and pepper. Turn the onion strips, the halved tomatoes and the rocket in the marinade and arrange on plates. Then add the finished turkey rolls and serve.
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