Dirndl Kitchen

Prep the White Asparagus
1 In a large pot, heat water with one tablespoon of sugar and plenty of salt. The sugar is added to reduce bitterness in the asparagus.
2 White the water heats up, trim the tough ends of the asparagus and peel from below the tip to the trimmed end all the way around. This is the perfect time to open a bottle of Riesling (semi-dry) to help entertain you, although 12 to 16 spears go pretty fast. :-) Tip: freeze the peel and throw in a homemade veggie broth for down the road to add more flavor. Strain out before serving.
3 Once the water is boiling, add the asparagus and allow to simmer for 8 minutes. Drain the asparagus and transfer to a bowl filled with ice water.
Assemble your Spargel Packs
1 Place a slice of cheese inside the ham, then place 3 to 4 cooked asparagus spears inside the cheese and roll up. Secure with a couple of toothpicks.
Bread and Cook your Spargel Packs
1 Place breadcrumbs and flour on separate plates. Season the breadcrumbs with some salt, pepper and herbs (ladder is optional, but I would use dried parsley). Whisk egg in a shallow bowl. 
2 Roll the asparagus in some flour, dusting off any excess flour. Then cover in egg, and finally in breadcrumbs.
3 In a large pan, heat a high heat cooking oil like avocado oil on medium heat. Add the breaded asparagus packs and cook for a couple of minutes on each side or until golden brown on each side.
4 Transfer to a plate covered in paper towel to drain off any excess oil. Remove the toothpicks before serving.
Suggested Sides
1 I served my Spargel Cordon Bleu with red mini potatoes that I boiled and tossed in salt, pepper, some olive oil and fresh parsley. I also made a quick quark dip with fresh, chopped chives (can also use dried), salt and pepper to dip the potatoes in. 100% recommend!