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Turkey saltimbocca with asparagus

Turkey saltimbocca with asparagus

5
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Moderate
Tender asparagus and creamy goat’s cheese, rolled up in juicy turkey steaks and salty prosciutto. The lively flavours and impressive presentation are the perfect choice for a dinner party with friends!

Ingredients

Asparagus

16 spear(s), trimmed, fresh, (about 255g)

Skinless turkey breast

400 g, (buy 4 x 100g breast steaks)

Soft goat's cheese

60 g

Fresh sage

6 g, (12 leaves)

Prosciutto

120 g, (8 x 15g thin slices)

Canola oil

2 tsp

Instructions

  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.

Notes

FOODIE FACT: A world renowned, classic Italian dish, saltimbocca loosely translates to ‘jump in the mouth’. It’s traditionally made with veal, but any meat can be used. PREP TIPS: You can prepare the turkey saltimbocca to the end of step 3 several hours ahead. Cover and refrigerate until ready to cook. Keep and use the discarded asparagus ends in stocks or soups.