Asparagus Rolls with fondue meat and Tomato Coulis

Asparagus Rolls with fondue meat and Tomato Coulis
  • 4 servings
  • 0:10 Preparation
  • 0:08 Cooking
  • 1:18 Total Time


Add all
  • tomato coulis:

  • 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 pkg
    (350 g)

    fondue meat (beef or chicken)

  • 2 Tbsp.
    (30 mL)

    olive oil


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.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007