Pecan Hollandaise Sauced Turkey
|Frozen long grain and wild rice||11 Ounce (1 Package)|
|Frozen asparagus spears||10 Ounce (1 Package)|
|Turkey breast slices||3⁄4 Pound|
|Butter/Margarine||1 Tablespoon, melted|
|Garlic salt||1⁄8 Teaspoon|
|Pecan||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Tablespoon|
Prepare rice according to package directions.
Meanwhile, cook asparagus in a small amount of boiling water for 5 to 7 minutes or till crisp-tender.
Put 1/4 of the asparagus spears crosswise onto each turkey slice.
Roll up slices.
Place turkey rolls, seam side down, in a greased 8x8x2-inch baking dish.
Mix butter and garlic salt.
Brush over turkey rolls.
Bake in a 375° oven for 13 to 15 minutes or till turkey is no longer pink.
Meanwhile, for pecan hollandaise, place pecans in a blender container.
Blend till nuts are finely ground.
Add egg yolks and water.
Blend about 5 seconds or till mixed.
In a small saucepan heat butter and lemon juice till butter is melted and almost boiling.
With blender lid ajar and blender running at high speed, slowly pour in butter mixture.
Continue to blend about 30 seconds more or till thick and fluffy (if necessary, stir in about 1 tablespoon hot water for desired consistency).
Serve immediately over turkey rolls and rice.
Top with a pecan half, if desired.