1

Trim and discard the woody ends (about 4cm) from each asparagus spear. Cook asparagus in a saucepan of boiling water for 2 minutes. Drain, rinse under cold water and drain well. Set aside.

2

Place turkey steaks between 2 sheets of plastic wrap or baking paper and pound with a meat mallet or rolling pin until thin. Season steaks with salt and pepper and crumble over goat cheese. Lay 4 asparagus spears across each steak, then roll up from the short side. Arrange 3 sage leaves on top of each turkey roll.

3

Lay 2 prosciutto slices side-by-side with long sides slightly overlapping. Place a turkey roll on one short end of prosciutto. Roll up and secure with a toothpick. Repeat with remaining turkey rolls and prosciutto.

4

Heat oil in a large non-stick frying pan over medium-high heat. Add turkey saltimbocca and cook, turning occasionally, for 10-12 minutes, until evenly browned and turkey is cooked through. Serve.