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INGREDIENTS:
- 3 tablespoons butter
- 2 green onions, thinly sliced
- 3 tablespoons flour
- 1/2 cup chicken broth
- 1 cup milk
- 5 tablespoons Dijon mustard, divided
- 4 to 6 thin turkey cutlets or slices, uncooked
- 1 pound fresh asparagus spears, trimmed
- salt and pepper
PREPARATION:
Heat oven to 375°. Butter a 9-inch baking dish.
Take on slice of turkey and spread with about 1/2 teaspoon of Dijon mustard; sprinkle with a little salt and pepper and then arrange 3 to 4 asparagus spears on the turkey. Roll up and place in the prepared baking dish, seam-side down. Repeat with remaining turkey slices and asparagus.
Add 2 tablespoons of water or chicken broth to the pan; cover with foil and place in the oven. Bake for 20 minutes. Uncover and spoon sauce over the rolls. Put back in the oven for 5 to 10 minutes longer.
Serves 4 to 6.
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