Recipe: Spring Rolls with Asparagus

1/ Cut carrot, bell pepper and zucchini into long sticks. Blanch them for 3 minutes and cool under running water then drain and dry them.
2/ Preheat oven to 190°C
3/ Lay the chicken breasts flat in an oiled plate. Sprinkle with mint, add a little curry then place the vegetables across the entire length. Salt, pepper, roll everything up and secure with a wooden pick. Repeat the operation for each breast. In a bowl, mix the breadcrumbs with parmesan and roll each roll in this mixture.
Place the rolls in a lightly oiled dish and bake for 20 minutes.
4/ Meanwhile, sauté the asparagus in a pan with 1 tbsp of olive oil; salt, pepper.
Serve hot...