Asparagus cordon bleu à la moziwis

Ingredients for 4 servings:

• 8 stalk(s) asparagus
• 8 slices of Gouda
• 8 slice(s) Black Forest ham, or other raw
• 1 egg(s)
• Flour
• breadcrumbs
• salt and pepper
• Sugar
• Butter and/or margarine

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

This recipe is from the moziwis and, with their permission, perhaps slightly modified, my way. Peel the asparagus starting from the head, removing any woody parts. Then place the asparagus in a pot filled with water, seasoned with salt, and a pinch of sugar. Add a knob of butter or a little milk and cook until al dente, about 15-20 minutes, depending on the thickness and variety. Then remove the asparagus with a slotted spoon and let it drain. Meanwhile, melt butter or margarine (or oil) in a pan to create a good heat for frying. Wrap the still-warm, al dente asparagus spears in a slice of cheese and then in ham. Roll the wrapped spears in flour and add them to the beaten egg, which has been seasoned with salt and pepper. Then you roll the stalks in breadcrumbs, add them to the hot oil, and fry them until golden brown on all sides. It’s up to you which type of asparagus you want to use. I usually used white asparagus. But you can also use green asparagus. Keep in mind that green asparagus cooks faster and doesn’t necessarily need to be peeled. You can serve it with potatoes or any other side dish. But it also looks great served on a nice salad!