Genius White Asparagus Cordon Bleu Recipe!
Dirndl Kitchen recipe - German
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
- 500 g white asparagus spears
- 50 ml avocado oil
- 1 lemon (juice only)
- 1 tsp Dijon mustard
- 1 tsp honey
- salt and pepper
- 4 slice Swiss cheese
- 4 slice smoked, cooked ham (Such as the American Black Forest ham, which is cooked.)
- 100 ml avocado oil (for pan-frying)
- 50 g all-purpose flour (seasoned with plenty of salt and pepper)
- 2 eggs (US large, scrambled)
- 100 g breadcrumbs (possibly more)
- fresh herbs (optional, chopped, for mixing in with the breadcrumbs (can also use dried parsley))
Instructions
- 1
In a large saucepan or a pot with a lid, fill water to about 2 cm (about 1 inch) tall, add your steaming basked and heat until boiling and steamy.
- 2
In the meantime, trim the tough ends of the asparagus and peel from below the tip to the trimmed end all the way around.
- 3
Once the water is boiling, add the asparagus to the steaming basked and allow to simmer for 8 minutes. Transfer to a bowl filled with ice water.
- 4
In a large bowl, whisk together the oil, lemon juice, mustard and honey and season with salt and pepper. Add the drained, steamed white asparagus to the same bowl and coat with the dressing
- 5
Place a slice of cheese inside the ham and wrap the edges of the ham around the cheese. This will help to keep the cheese inside your cordon bleu pocket. Place 3 to 4 cooked asparagus spears inside the cheese and roll up. Secure with a couple of toothpicks, if desired. Although I have made it work without the toothpicks as well.
- 6
Place breadcrumbs and flour on separate plates. Season the breadcrumbs with some salt, pepper and herbs (ladder is optional, but I would use chopped fresh herbs or dried parsley). Whisk egg in a shallow bowl.
- 7
Holding onto the asparagus parts that are sticking out from either side, roll the middle ham and cheese center in some flour, dusting off any excess flour. Then cover in egg, and finally the seasoned breadcrumbs. Repeat this step to achieve a double breading.
- 8
In a large pan, heat the avocado oil on medium heat. Add the cordon bleu packs and cook for a couple of minutes on each side or until golden brown on each side. I ended up rotating mine 3 times, so I cooked about one third each time.
- 9
Transfer to a plate covered in paper towel to drain off any excess oil. Remove the toothpicks before serving and serve with a fresh green salad tossed in vinaigrette or Bavarian potato salad.