Impress guests with this easy and delicious Maple Balsamic Turkey and Prosciutto with Asparagus. It’s easy to put together but looks beautiful! Plus it’s paleo and nut free
As you may have guessed, The Fit Cookie is chock full of dessert recipes (go figure…). I love dessert, but I like to throw out some simple main dish recipes on occasion to remind myself that one cannot subsist on dessert 😉
I do plenty of meal-time cooking outside of dessert making, but I don’t share a lot of those meals because I am not a fancy cook.
I like simple, whole food meals that are quick, practical, and healthy. This is why I often need a little challenge to get me cooking more post-worthy main dishes.
Sooo…I’m entering a recipe contest! Pure Canadian Maple Syrup is hosting a fun recipe challenge: entrants must create a one-dish recipe using pure maple syrup that is outside the typical syrup box (i.e. pancakes).
Plus, we need to share creative ways to re-purpose the leftovers. Sounds fun!
Here is my entry to the Pure Canadian Maple Syrup Contest: Maple Balsamic Turkey and Prosciutto with Asparagus. So yummy!
I made this last night and my husband LOVED this recipe – it’s a crowd pleaser! Plus, it’s healthy, allergy-friendly, gluten free, Paleo, AND easy to make. Perfect!
Here are some creative ways you can use the leftovers from this recipe:
- Chop up the turkey bundle and toss into an omelet and sprinkle with cheese
- Chop up the turkey bundle and mix with scrambled eggs and wrap in a whole grain tortilla for a delicious breakfast burrito
- Chop up the bundle and mix with chicken broth, a bit of pureed pumpkin, and whole grain pasta for a quick and hearty soup
Most of these involve chopping up the turkey and asparagus, but if you are lazy or short on time you can always just eat the turkey and asparagus as it is 😉
Maple Balsamic Turkey and Prosciutto with Asparagus (Paleo)
Paleo, egg free, nut free
- 1-1/4 pounds turkey breast tenderloins
- 6 ounces prosciutto
- 1 bundle asparagus spears
- Cajun seasoning I use Tony Chacheres
- 1/3 cup maple syrup
- 1/4 cup balsamic vinegar
- 1/2 teaspoon onion powder
- 1/4-1/2 teaspoon cayenne or chipotle chili powder to taste
- 1/2 teaspoon Cajun spice
- 2 cloves fresh garlic pressed
- Preheat oven to 400 degrees F
- Spray a 9x13-inch baking dish with a light mist of oil. Set aside
- While the oven is warming up, prepare the sauce: whisk together in a small bowl the maple syrup, balsamic vinegar, onion powder, cayenne, cajun spice, and garlic. Set aside
- Wash the asparagus and cut off the woody ends
- Cut long turkey breast tenderloins in half. Sprinkle the turkey breast on each side with Cajun spice
- Lay 4-6 asparagus spears on top of a piece of turkey breast and wrap 1 piece of prosciutto around the turkey and asparagus. Repeat until all the turkey and asparagus is used
- Arrange the turkey/asparagus bundles in the prepared baking dish.
- Pour all of the maple balsamic sauce over the prosciutto turkey bundles
- Bake uncovered in the oven for 20-25 minutes or until the turkey is cooked through and the prosciutto is crispy, stopping 1-2 times during baking to baste the sauce over the turkey bundles
- Remove from the oven and let the meat rest for about 5 minutes. Serve drizzled with the reduced maple balsamic sauce from the baking dish
Sarah Jane Parker is the founder, recipe creator, and photographer behind The Fit Cookie. She’s a food allergy mom and healthy living blogger based in Wyoming. Sarah is also an ACSM Certified Personal Trainer, ACE Certified Health Coach, Revolution Running certified running coach, and an ACE Certified Fitness Nutrition Specialist