Turkey breast with asparagus

My mother sent my a gift card to a local grocery store. So it was definitely splurge time in my kitchen. My girlfriend also bought me a hand held brulee torch. Which is pretty much the best gift anyone could have sent my way. I'm really excited to use it, but I need to get a butane tank first. (Maybe I can just make one in the lab!!)

Anyway, for dinner tonight we had turkey breasts stuffed with asparagus and goat cheese and penne with a mushroom rosemary cream sauce. Both were really easy and totally delicious.

2 Turkey breasts, rubbed with a small amount of salt, pepper and all purpose flour
10 stalks of asparagus, blanched in boiling salt water for two minutes, then submurged in ice water and dried.
4 tablespoons of goat cheese (I used horseradish goat cheese)
balsamic vinegar
butter, olive oil
fresh rosemary

Preheat the oven to 350Put 2 tbs of the cheese into each turkey breast, sprinkle with finely chopped rosemary. Pour a drizzle of balsamic vinegar onto the goat cheese. Place 5 stalks of asparagus into each breast, pressing firmly into the cheese. Fold the turkey over the asparagus, so that as little of the cheese as possible is exposed.

Melt some butter into a pan with olive oil over medium high heat. Brown both sides of the turkey, place onto a baking sheet and place in the oven.

While the turkey is in the oven work on the penne.

1 carton baby bella mushroom, thoroughly washed and thinly sliced

1/3 cup finely grated romano cheese

3 tbs fresh rosemary

3 tbs butter

1 tbs flour

1 cup whole milk

cayanne pepper, black pepper to taste.

2 cups cooked penne

Add the rosemary to the milk and let sit. Melt the butter and add the mushrooms. Let the mushrooms cook for about two minutes, add the flour and allow them to continue to cook until they are soft. Add the milk and the rosemary. Continue to stir and add the romano cheese, keep mixing so that the cheese melts into the sauce. Add the pepper to taste, and let the sauce cook down a little.

When the turkey is cooked through, let it rest for a few minutes. Place the penne on a plate and add the mushroom sauce, place the turkey on top and put a little more of the sauce on top of the turkey.

Enjoy!