Genius White Asparagus Cordon Bleu Recipe!

easy white asparagus cordon bleu siting on a platter.

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5 from 1 vote

Genius White Asparagus Cordon Bleu Recipe!

Prep Time20

Cook Time20

Total Time40

Course: Lunch, Main Course

Cuisine: German

Keyword: Asparagus cordon bleu, Easy asparagus recipe, Easy German asparagus recipe, Easy White Asparagus Recipes, German Asparagus recipe, German recipes with asparagus, Ham and cheese asparagus recipe, Spargel cordon bleu recipe, white asparagus recipe

Servings: servings

Calories: 711kcal

Author: Author: Sophie Sadler

Equipment

1 Skimmer
1 Steaming Basket

Ingredients

500 g white asparagus spears 12 to 16 spears, 3 to 4 per little bundle. You can also use a mix of green and white asparagus or only green asparagus in case you can't find white.

Lemon Vinaigrette (for tossing the asparagus after steaming)

50 ml avocado oil
1 lemon juice only
1 teaspoon Dijon mustard
1 teaspoon honey
salt and pepper

Build the cordon bleu

4 slices Swiss cheese
4 slices smoked, cooked ham Such as the American Black Forest ham, which is cooked.
100 ml avocado oil for pan-frying

Breading

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)

Metric - US Customary

Instructions

Prep the White Asparagus

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.
In the meantime, trim the tough ends of the asparagus and peel from below the tip to the trimmed end all the way around.
500 g white asparagus spears
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.
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
50 ml avocado oil, 1 lemon, 1 teaspoon Dijon mustard, 1 teaspoon honey, salt and pepper

Assemble your Spargel Packs

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.
4 slices Swiss cheese, 4 slices smoked, cooked ham

Bread & Cook your Cordon Bleu

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.
50 g all-purpose flour, 2 eggs, 100 g breadcrumbs, fresh herbs
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.
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.
100 ml avocado oil
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.

Notes

Tip: Freeze the asparagus peel (along with other veggie trimmings and peel) to make veggie broth once the freezer bag is full. This is a great soup base that you can use for soup and sauces.

Nutrition