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Recipe of: © Monsieur Cuisine

Chicken roulade with ham and asparagus

MC plus
4 portions
Average difficulty
Ready in: 0:35 h
Preparation time: 10 min.
Created on: 04.08.2016
Last changes: 14.02.2018
  • 8 spears of white asparagus (only the upper 10 cm)
  • 8 spears of green asparagus (only the upper 10 cm)
  • salt
  • 1 pinch of sugar
  • 8 chicken escalopes
  • pepper
  • 8 slices of Parma ham
  • 1 tbsp clarified butter
  • 250 ml vegetable stock
  • 150 ml cream


Per portion:

  • calorific value
    1436 kj / 343 kcal
  • protein: 40 g
  • carbohydrates: 5 g
  • fat: 18 g
Preparation time
10 min.
Ready in
0:35 h
  1. Peel the asparagus, then cut off the woody ends. Place the asparagus in the deep steamer basket and sprinkle with ¼ teaspoon of salt and sugar. Pour 500 ml water into the blender jug, place the steamer basket on top and cook using the steamer button/10 minutes. Allow the asparagus to cool and reserve the cooking liquid.
  2. Hammer the chicken escalopes flat, then season with a pinch each of salt and pepper. Place a slice of ham and 2 spears of asparagus, one white and one green, on each escalope, then roll up. Secure with kitchen twine.
  3. Heat the clarified butter in a frying pan and brown the roulades. Pour in 250 ml of the water used to cook the asparagus, together with the warm vegetable stock, then simmer the roulades for 15 minutes. Remove from the pan and keep warm.
  4. Blend the cream into the residue in the pan and cook until the sauce has reduced a little. Season with salt and pepper. Serve the chicken roulades with the creamy sauce.


Bon appétit with Monsieur Cuisine

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