Turkey rolls with asparagus and speck, new potatoes

Ingredients

For 1 serving

• Turkey breast140 g
• Speck15 g
• Asparagus150 g
• Potatoes180 g
• Extra virgin olive oil10 g
• Thymeto taste
• Saltto taste
• Black pepperto taste

In season: April – June

Method

1. Preheat a conventional oven to 200 °C. Scrub the new potatoes, leaving the skin on, cut them into wedges and toss them in a baking dish with half the oil, the thyme and a pinch of salt.
2. Roast the potatoes for 30 minutes, turning them halfway, until golden outside and tender inside.
3. Meanwhile bring a small pan of water to the boil and salt it. Snap off the woody ends of the asparagus, cook them for 3 minutes until bright green but still firm, then drain and run under cold water.
4. Pound the turkey breast slices between two sheets of cling film and pepper them; cover each with speck and 2–3 asparagus spears, roll up and secure with a cocktail stick. Don't salt them: the speck is salty enough.
5. Heat the remaining oil in a frying pan over medium heat and brown the rolls for 8 minutes, turning often, until golden on all sides; add the remaining asparagus for the last 3 minutes.
6. Remove the cocktail sticks and serve the rolls with the asparagus and potatoes.