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1
Put the turkey cutlets in a glass bowl and add the garlic-flavored olive oil and vinegar and season with salt and pepper, to taste.
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2
Toss to coat, and let stand for 10 minutes.
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3
Preheat a grill pan over medium-high heat.
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4
Bring a large pot of water to a boil, over medium heat, and add a generous amount of salt.
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5
Remove the turkey from the marinade, shaking off any excess liquid and transfer to a plate.
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6
Drizzle with oil to keep it from sticking and season well with salt and pepper.
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7
Grill the cutlets, turning once, until the turkey is cooked through, about 1 1/2 minutes per side.
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8
Transfer to a cutting board and chop into bite-sized pieces.
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9
Boil the pasta according to the package instructions.
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10
Add the asparagus in the last 2 minutes of cooking time.
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11
Carefully remove about 1/2 cup of the cooking water and reserve.
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12
Drain the pasta in a colander, add some garlic oil to the bottom of the pot and return the pasta to the pot, off the heat.
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13
Add the turkey and any juices released to the cooked pasta and toss to combine.
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14
Season the pasta with salt and pepper, to taste and drizzle with additional olive oil and vinegar, if desired.
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15
Add the pasta cooking water, a tablespoon at a time and toss until the pasta is evenly moistened.
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16
Transfer to a serving platter or bowl and serve warm, room temperature, or cold right out of the refrigerator.
