Serve with roasted fingerling potatoes and a mixed green salad drizzled with your favourite Renée's Vinaigrette.
If you prefer the asparagus to be more tender than crisp, blanch it before using it to assemble the turkey rolls. To blanch the asparagus, add spears to large pan of boiling water; cook 2 to 3 min. or until asparagus turns bright green in colour. Drain, then immediately plunge asparagus into bowl of ice water to stop the cooking. When completely cool, drain and pat dry.
If the turkey cutlets are more than 1/4 inch thick, place them, 1 at a time, in freezer-weight resealable plastic bag, or between sheets of parchment or plastic wrap, and pound to 1/4-inch thickness with meat mallet. Top with ham and asparagus, then continue as directed.