Ingredients Jump to Instructions ↓

  1. 3 tablespoons butter

  2. 2 green onions, thinly sliced

  3. 3 tablespoons flour

  4. 1/2 cup chicken broth

  5. 1 cup milk

  6. 5 tablespoons Dijon mustard, divided

  7. 4 to 6 thin turkey cutlets or slices, uncooked

  8. 1 pound fresh asparagus spears, trimmed

  9. salt and pepper

Instructions Jump to Ingredients ↑

  1. In a saucepan over medium-low heat, melt butter. Saut green onion for 1 minute. Add flour, stirring until well blended and bubbly. Gradually stir in the chicken broth and milk; stir in 4 tablespoons Dijon mustard. Continue cooking and stirring until thick and bubbly. Remove from heat and set aside.

  2. Heat oven to 375. Butter a 9-inch baking dish.

  3. 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.

  4. 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.

  5. Serves 4 to 6.

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