200 gr Asparagus
2 Eggs
50 gr Grated Parmigiano-Reggiano cheese
35 gr Olive oil
45 gr Rocket
500 gr Turkey breast
Dry white wine
Sage and Thyme
Salt and Pepper
Break the eggs into a bowl and beat with a pinch of salt and pepper; add the Parmigiano-Reggiano and mix well. Pour the mixture into a non-stick frying pan and prepare a thin omelette, as large as the slice of meat.
Place the meat on the chopping board, soften with a drop of oil and cover with rocket leaves. Position the omelette on the slice of meat, and put the previously cooked asparagus on top of the omelette.
Roll the meat around the filling, tie with kitchen string in several places, closing the ends carefully and placing a few leaves of sage and a sprig of thyme between the string and the roulade.
Heat two tablespoons of oil in a dish and brown the roulade on all sides, adding wine to taste. Season with salt and pepper to taste and place in the oven.
