Genius White Asparagus Cordon Bleu Recipe!
Serves 2
20 mins prep
20 mins cook
40 mins total
Lemon Vinaigrette (for tossing the asparagus after steaming)
Build the cordon bleu
Breading
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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.
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
ml avocado oil
lemon
tsp Dijon mustard
tsp 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.
slice Swiss cheese
slice 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.
g all-purpose flour
eggs
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.
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.
