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Turkey saltimbocca with asparagus

Turkey saltimbocca with asparagus

Total Time
30 min
15 min
15 min
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!



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)


120 g, (8 x 15g thin slices)

Canola oil

2 tsp


  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.


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.