For the stuffed turkey ham rolls with asparagus, peel the asparagus thoroughly, cut off the woody ends and cook in a little sugared water with half a squeezed lemon and a piece of white bread until al dente. If the pot is too wide, simply tie the asparagus spears together with twine.
Cook for 10-20 minutes, depending on the thickness of the asparagus.
In the meantime, scoop out the cucumber, dice finely and mix with Bresso Kren Leichtgenuss, yogurt and some lemon juice. Place the turkey ham on top, spread with the cream cheese mixture and roll up.
For the vinaigrette, finely chop the onion and sauté in a little olive oil, deglaze with white wine vinegar and add vegetable soup.
Chop the asparagus and marinate with the vinaigrette. Arrange on a plate together with the ham rolls.