This is a really easy and convenient recipe to prepare, since the side dish is already included: chicken rolls with asparagus.
Preparation: 30 minutes
Cooking: 30 minutes
Level of Difficulty: Easy
For two rolls for each person :
- 1 bunch of 20 asparagus
- Sliced chicken breast 400 g
- Cooked ham 80 g
- Fresh cheese 100 g
- Red onions 4
- Extra virgin olive oil 6 tablespoons
- Dry white wine 1 glass
- 2 tablespoons cream
- White flour 3 tablespoons
- Salt to taste
- Black pepper
Wash the asparagus, then remove the lighter and harder part and divide the tips from the remaining stalks. Leave the tips whole and cut the stalks into washers.
Finely slice the spring onions and fry half of them in a pan with two tablespoons of extra-virgin olive oil.
Combine the cut asparagus stalks, salt them lightly and cook with the lid over medium heat for 15 minutes, stirring occasionally.
Remove the browned stalks from the pan, pour them into a blender with the cream and a teaspoon of pepper and blend everything until a smooth sauce is obtained. Keep aside.
Heat a tablespoon of extra virgin olive oil, sauté the asparagus tips for 4-5 minutes and keep aside. Spread the chicken slices, if necessary beat them lightly with the meat platter, season with salt and pepper. On each slice of chicken put a slice of cooked ham and fresh cheese, then arrange 4 or 5 asparagus, making the tips appear.
Close the roll by fixing it with one or two toothpicks and then lightly flour it. In a pan brown the sliced spring onions in three tablespoons of oil. As soon as the spring onion fades, add the rolls and brown them on all sides at medium-high heat.
Once browned, sprinkle with the wine and let it evaporate, then lower the heat and cook for 5 minutes. At this point, pour the previously prepared sauce and continue cooking for another 5 minutes.