Cajun Blackened Turkey and Roasted Potatoes

While potatoes roast, stir together Cajun seasoning, remaining garlic salt and 1/2 tsp sugar (dbl for 4 ppl) in a small bowl. Season with pepper. Pat turkey dry with paper towels. Place each scallopine on a cutting board and cover with plastic wrap. Using a rolling pin or heavy-bottomed pan, pound each scallopine until 1/2-inch thick. Sprinkle with Cajun mixture.

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then half the turkey. Pan-fry, until 'blackened' or dark golden-brown, 1-2 min per side. Transfer to a parchment-lined baking sheet. Repeat with another 1/2 tbsp oil and remaining turkey. When done, remove pan from heat. Roast turkey in the top of the oven, until cooked through, 5-7 min.**

While turkey cooks, peel, then thinly slice shallots. Trim and discard the bottom 1-inch from asparagus. Thinly slice chives. Heat the same pan over medium-high heat. When hot, add 1 tbsp oil, then asparagus and shallots. Cook, stirring occasionally, until asparagus is tender-crisp, 3-4 min. (TIP: Don't overcrowd the pan! Cook in batches for 4 ppl using 1 tbsp oil per batch.) Season with salt and pepper.

While veggies cook, mix together sour cream, mayo, chives, vinegar and 1/2 tsp sugar (dbl for 4 ppl) in another small bowl. Season with salt and pepper. Set aside.