Ingredients
3/4 pound fresh asparagus, trimmed8 turkey breast cutlets (about 1 pound)1 tablespoon Dijon-mayonnaise blend8 slices deli ham8 slices provolone cheese1/2 teaspoon poultry seasoning1/2 teaspoon pepper8 bacon stripsSAUCE:2/3 cup Dijon-mayonnaise blend4 teaspoons 2% milk1/4 teaspoon poultry seasoning
Preparation
Bring 4 cups water to a boil in a large saucepan. Add asparagus; cook, uncovered, for 3 minutes or until crisp-tender. Drain and immediately place asparagus in ice water. Drain and pat dry. Set aside.
Spread the turkey cutlets with Dijon-mayonnaise. Layer with ham, cheese and asparagus. Sprinkle with poultry 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 sauce ingredients; serve with roulades.
