Asparagus Starter

A fresh light start to a special meal, this dish is sure to
impress your dinner guests. SERVES 4

8 raw green asparagus spears (do not use baby

asparagus

as it is too thin)

8 pieces very thinly sliced Roast Turkey Breast (page

90)

2 tablespoons extra virgin olive oil

1 medium beefsteak tomato, thinly sliced

¼ red onion, thinly sliced

Freshly ground black pepper, to taste

Fill a 2-quart pot halfway with water and insert a steamer
basket. Bring to a boil. Place asparagus in basket and
steam for five minutes. Remove from pot and plunge into
ice water to stop the cooking process. Remove from water.
Wrap one slice of turkey around each asparagus spear.

Heat 1 tablespoon oil in a cast iron skillet over medium
flame. Place the spears in the pan, cover, and cook for one