Turkey Roll on Asparagus Salad

Ingredients

• 250 g green asparagus
• 50 g thin small turkey cutlet (1 thin small turkey cutlet)
• 0.5 tsp wasabi paste
• Salt
• 5 tbsp classic vegetable broth
• 0.5 tsp pink peppercorns
• 0.5 small lemon
• 6 stalks chives

Instructions

1. 1.

   Wash the asparagus and let it drain in a sieve. Peel the lower third of the asparagus spears and trim the ends.

2. 2.

   Cut the asparagus spears diagonally into about 2 cm wide slices.

3. 3.

   Rinse the turkey cutlet, pat dry and spread wasabi thinly over it.

4. 4.

   Lightly salt the turkey cutlet, roll it from the short side and secure with a toothpick.

5. 5.

   Bring vegetable broth to a boil in a pot, add the asparagus and bring to a simmer. Place the roll on top and cover; cook over medium heat for about 5 minutes.

6. 6.

   Meanwhile, crush the peppercorns roughly in a mortar or lightly crush them with the back of a large heavy knife.

7. 7.

   Remove the roll and asparagus slices from the pot with a slotted spoon. Place the roll on a plate, put the asparagus in a bowl.

8. 8.

   Squeeze 2–3 tsp lemon juice into the broth, stir in the crushed peppercorns. Pour over the asparagus, mix well and let steep for 15–20 minutes.

9. 9.

   Wash the chives, shake dry, cut half into rings and mix into the asparagus salad. Season with salt to taste.

10. 10.

    Remove the toothpicks, slice the roll and arrange on top of the asparagus salad. Garnish with the remaining chive stalks.