The meat is cut into wafers of about 2cm thick and soak for several hours in white wine. Asparagus and carrots are washed and cleaned. Are cooked separately in lightly salted water, carrots and white asparagus are cooked longer than green asparagus - they need ten minutes. Cooked is already drained from the water. Pulleys pork spread and form a thin using a hammer. Salted and seasoned with spices. On each piece of meat to make consistently thin plate of cheese, a thin slice of carrot, a few asparagus - green and white, turns on rolls, using a toothpick is kept rolled up. With the rest of the white wine, used as a marinade, with the addition of more (estimating how quantity, how as size container of baking) and yet the amount of water is poured into a baking dish ordered roulades. Bake at medium or one level below BBQ, 200-220 C, scatter with cheese before ready and baked. Serve hot garnished with the remaining quantity of vegetables, seasoned with lemon juice and salt or with a suitable sauce.