Recipe #3224
Asparagus Rolls with fondue meat and Tomato Coulis
| Preparation: | 10 min |
| Marinating/Waiting: | 1 h |
| Cooking: | 8 min |
| Total: | 1 h 18 min |
4
servings
servings
| Category: | Meats and substitutes |
| Subcategory: | Beef |
| Source: | Metro |
Wine & food pairing
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Recipe ingredients
- Tomato Coulis:
- 1 19-oz. (540 mL) tin whole tomatoes*, drained
- 12 basil leaves
- 1 Tbsp. (15 mL) olive oil*
- 1 garlic clove, chopped
- 1 green onion, chopped
- Salt and pepper to taste
- 16 fresh asparagus, trimmed
- 1 350-g package fondue meat (beef or chicken)
- 2 Tbsp. (30 mL) olive oil*
Preparation
Put all coulis ingredients in the food processor and pulse 30 sec. or until liquefied. Set aside.
Steam asparagus (3-4 min.) or cook (4 min.) in boiling water. Drain and cool.
Roll 4 asparagus spears up in fondue meat (calculate about 6-8 slices per roll).
Tie rolls or secure with toothpicks.
In a skillet, heat oil and brown rolls on all sides, about 5 min.
Tomato coulis, hot or cold.
Suggestion
For more intense flavour, chill the coulis for 1 hour before serving it.* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
Recipe suggestions
- Berry Coulis
- Raspberry Coulis
- Asparagus-Broiled Tomato Crowns
- Tilapia and Scallop Rolls, Tomato and Basil Sauce
- Ham Asparagus Rolls
- Boneless strip loin steak and garlic scampi in Provençale style tomato coulis
- Asparagus Elegance with Migneron Melt, Served on Aged Parma Ham with Sun Dried Tomato Vinaigrette
- Pork-Asparagus Rolls with Bocconcini and Fruit Compote
- Leek Coulis
- Smoked oyster salad with tomato coulis
Berry Coulis
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