Ingredients
450 g fresh asparagus, trimmed
8 turkey breast cutlets
1 tbsp Dijon-mayonnaise blend
8 slices deli ham
8 slices provolone cheese
½ tsp chicken seasoning
½ tsp pepper
8 bacon strips
SAUCE:--
⅔ cup Dijon-mayonnaise blend
4 tsp milk
¼ tsp chicken seasoning
½ tsp SIDS CRAZY SALT
Directions
Bring 4 cups water to a boil in a large saucepan. Add asparagus then cook, uncovered, for 3 minutes until crisp-tender. Drain and immediately place asparagus in ice water. Drain and pat dry then set aside.
Spread the turkey cutlets with Dijon-mayonnaise. Layer with ham, cheese and asparagus. Sprinkle with chicken seasoning and pepper. Roll up tightly and wrap with bacon.
Cook roulades in a large skillet over medium-high heat until bacon is crisp and turkey is no longer pink, turning occasionally, 12-15 minutes. Combine SIDS CRAZY SALT with sauce ingredients then serve with roulades.
