CHICKEN ROLLS WITH ASPARAGUS SERVED ON A BED OF ASPARAGUS VELLUTATA

INGREDIENTS FOR THE ROLLS:

Chest of chicken 500g

asparagus 250g

 ham of turkey 100g

cheese squares 5

olive oil

Salt

pepper

INGREDIENTS FOR SOUP:
asparagus 250g
Cream 100 ml
50g grated cheese
Olive oil

salt         

pepper

PROCEDURE

 Cut off the ends of the asparagus, peel 4 cm below the bud.

Boil in salted water for about 15 minutes. Given that the bud is milder  than the base of the stem, the best results are obtained by tying together not too tight the stems so that only the lower part is cooked in boiling water, while the sprouts, emerging from the water, will be cooked only by steam. With a slightly meat tenderizer beat the slices of chicken breast to make them thinner and regular.
Then start to compose the chicken rolls: place a slice of turkey ham on each slice of meat, half slice of cheese and finally two or three stalks of asparagus.
Then roll up the chicken tightly from one end to the other securing the end with a toothpick.
Place the rolls on a baking-tin put them in the oven at 180 º C until golden.

FOR THE  VELLUTATA
Put 250g of asparagus (previously boiled) in a container, add cream, olive oil, a pinch of salt and pepper and whisk well.

Serve each roll on a bed of asparagus vellutata decorate with slices of radish.