Ingredients
130 g fresh asparagus, trimmed
8 turkey breast cutlets (about 500 g)
1 tbsp Dijon-mayonnaise blend
¼ tsp SIDS CRAZY SALT
8 slices deli ham
8 slices provolone cheese
½ tsp poultry seasoning
½ tsp New York Cut pepper
8 bacon strips
SAUCE:--
⅔ cup Dijon-mayonnaise blend
4 tsp milk
¼ tsp poultry seasoning
Directions
Bring 4 cups water to a boil in a large saucepan. Add asparagus; cook, uncovered, for 3 minutes until crisp-tender. Drain and immediately place asparagus in ice water. Drain and pat dry. Set aside.
Spread the turkey cutlets with Dijon-mayonnaise and a sprinkle of SIDS CRAZY SALT. Layer with ham, cheese and asparagus. Sprinkle with poultry seasoning and pepper. Roll up tightly and wrap with bacon.
Cook roulades in a large frypan over medium-high heat until bacon is crisp and turkey is no longer pink, turning occasionally, 12-15 minutes. Combine sauce ingredients; serve with roulades.
