1

Off heat, coat grill rack with cooking spray. Preheat grill to medium or prepare medium fire. Soak 4 short wooden skewers in water at least 20 minutes.

2

Meanwhile, bring 1 inch salted water to boil in large skillet. Add asparagus and cook, covered, until crisp-tender and bright green, about 2 minutes. With tongs, transfer to bowl of ice water and let cool about 2 minutes. Drain asparagus on double layer of paper towels or a kitchen towel and pat dry.

3

Place turkey cutlets between two pieces of plastic wrap or wax paper. With meat mallet or rolling pin, lightly pound turkey to 1/4-inch thickness. Remove top piece of plastic wrap or wax paper and discard. Sprinkle turkey with salt and pepper. Spread 1 tbsp goat cheese on each cutlet. Place 1/4 of asparagus spears crosswise on each cutlet and roll up beginning with short side. Place 3 sage leaves on each roll and wrap in 2 slices of prosciutto. Secure each roll with skewer and lightly spray with cooking spray.

4

Place rolls on grill rack and grill, covered, turning occasionally, until turkey is cooked through, about 12 minutes. Remove skewers before eating.

5

Serving size: 1 turkey roll