Turkey and Asparagus Appetiser Recipe

Green and delicious

This turkey recipe uses delicious seasonal ingredients.

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Prep: 10min Cook: 20min
Serves 2
  • 100g Bernard Matthews Wafer Thin Turkey Ham
  • 2 slices of bread, coarsely crumbled
  • 40g Parmesan cheese, grated
  • 1-2 bunches of asparagus
  • Handful of chervil or chives

Béchamel Sauce
  • 25g butter
  • 25g flour
  • 275ml milk

Caramelised Onions
  • 2 large red onions, sliced thickly
  • 2 tbsp virgin olive oil
  • 1 tsp marmalade
  • 1 tsp balsamic vinegar
  1. Preheat oven to 200°C/400°F/Gas Mark 6. Combine the breadcrumbs with the Parmesan, evenly spread on a baking tray. Place tray in the oven for 4-5 mins. Leave to cool.
  2. Melt the butter in a saucepan, stir in fl our to make a roux. Allow the mixture to bubble for 1 min, remove from the heat and add the milk to the roux whisking constantly. Return the béchamel to the heat and whisk until sauce thickens. Add the chopped chervil or chives, salt to taste and keep warm.
  3. To caramelise the onions, heat the oil in a frying pan and gently fry the onions for approx. 10-15 mins. Stir in the marmalade and balsamic vinegar. Keep warm.
  4. Remove any dry ends from the asparagus and steam until tender, approx. 3-4 mins depending on the thickness of the asparagus.
  5. Assemble 4-5 asparagus spears on each turkey breast slice, roll up and arrange on the top of the caramelised onions.
  6. Pour the herb béchamel over the turkey rolls and sprinkle with Parmesan crumb to garnish.
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