For the roulades, 4 spring onions, Rapeseed oil for frying, 4 large, thin turkey escallops, 4 tblsp. grainy mustard, Sea salt, Pepper, 4 thin slices of boiled ham, 2 thin slices of Emmentaler cheese, 8 soft apricots, 4 soft prunes, Take out some cornstarch, 1 glass dry white wine, 50 g butter, , For the vegetables, 500 g white asparagus, 250 g green asparagus, 1 tsp. powdered sugar, 50 g butter, 1 tsp. pink peppercorns (Schinus), 1 pot of chervil,
Clean the spring onions for the roulades, cutting away the dark green part. Heat a little oil in a coated pan and let the onions stew in this pan for around 5 minutes at medium heat. Place the escallops between plastic wraps and carefully tenderize them a little more. Spread them with mustard and sprinkle them with sea salt and pepper. Place 1 slice of ham, half a slice of cheese, spring onions (across the meat) and soft fruit on each of the escallops. Roll up the meat, fasten with a wooden brochette, season with salt and pepper.
Heat a little rapeseed oil in a stainless steel pan and fry the roulades in this for about 10 minutes. Cover the roulades in aluminum foil. Deglaze the meat juice with wine, allow to thicken by boiling, and season with butter, sea salt and pepper.
Vegetables: carefully peel the white asparagus. Only peel the lower third of the green asparagus. Cut off all woody ends. Cut all the sticks of asparagus diagonally into pieces 2 cm thick. Heat the rapeseed oil in a coated pan and sauté the asparagus, together with the sugar, in this for 5 minutes at medium heat. Add a little water and allow to simmer for another 8 to 10 minutes, stirring all the time. Season with sea salt and pepper and enrich with butter. Pound the red peppercorns coarsely with a mortar. Cut the roulades diagonally through the middle and place them on the vegetables. Drizzle a little sauce over the roulade. Sprinkle the dish with pink pepper and pieces of chervil leaves.
