A fresh start to a special meal, this dish is sure to impress your dinner guests. SERVES 4
• 8 raw green asparagus spears (do not use baby asparagus)
• (as it is too thin)
• 8 pieces very thinly sliced Roast Turkey Breast (page 90)
• 2 tablespoons extra virgin olive oil
• 1 medium beefsteak tomato, thinly sliced
• ¼ red onion, thinly sliced
• Freshly ground black pepper, to taste
1. Fill a 2-quart pot halfway with water and insert a steamer basket. Bring to a boil. Place asparagus in basket and steam for five minutes. Remove the pot and plunge into ice water to stop the cooking process. Remove from water. Wrap one slice of turkey around each asparagus spear.
2. Heat 1 tablespoon of oil in a cast iron skillet over medium heat. Place the spears in the pan, cover, and cook for one minute. Turn each wrapped asparagus over gently with tongs and continue cooking for one minute. The turkey will be nicely browned.
3. Place the wrapped spears on a paper towel to drain. Arrange the spears on a serving platter and layer with tomato and onion slices. Drizzle with the remaining tablespoon of olive oil. Add freshly ground black pepper.
