Asparagus rolls are usually made with fillets of white fish, but they are also fantastic with fillets of chicken or turkey. They are one of those dishes that completely wows us with their rich taste, even though we didn’t put much effort into the preparation.
And if you treat yourself to a glass of white wine with these spring bites, such as Sauvignon or Pinot Gris, this specialty with or without accompaniment will be perfect!
For 2 people.
- 2 chicken breast steaks (thinner)
- 8 asparagus
- 6 to 10 slices of bacon (approx. 50 g)
- salt and pepper to taste
- 1 organic lemon
- 1 garlic
- a few sprigs of rosemary
1. Preheat the oven to 200 degrees.
2. Clean the asparagus and break off the lower woody part by hand (you can save it to prepare the asparagus soup).
3. Place the chicken steak on the work surface and add a little salt (don’t overdo it, as the bacon is already very salty) and pepper to taste.
4. Place the cleaned asparagus on the steak and wrap the steak tightly around them.
5. Then place the slices of pancetta next to each other on the work surface (as shown in the photo), wrap them tightly around the roll and thus “glue” it to the meat which holds the roll together.
6. Heat the olive oil in a frying pan, add a few slices of organic lemon, garlic and sprigs of rosemary, and quickly fry the rolls on all sides so that the bacon is crispy.
7. Then cover the mold with the rolls (you can also cover it with aluminum foil) and place it in a preheated oven and cook for another 15 to 20 minutes to brown the meat.
8. Serve baked rolls immediately.