John Myers
Asparagus À La Cordon Bleu
The perfect asparagus à la cordon bleu recipe with a picture and simple step-by-step instructions.
- 15 Poles Asparagus white fresh
- 5 Discs Gouda cheese
- 5 Discs Prague ham
- 3 Free range eggs
- Flour
- Breadcrumbs
- Salt and pepper
- Rapeseed oil
- Peel the white asparagus from the head downwards until there are no more strands. Cut off the ends about 1cm.
- Bring water with salt, sugar and a piece of butter to the boil in an asparagus pot. Insert the asparagus, bring to the boil again and simmer for about 12-15 minutes (firm to the bite).
- Drain the asparagus and let cool down a little on a plate.
- Prepare the breading line during this time. 1. flour, 2. eggs whisked, 3. breadcrumbs seasoned with a little salt and pepper.
- Now it’s time to pack: Place a slice of Prague ham on the work surface (clean, of course), then 1 slice of Gouda cheese and 3 stalks of asparagus. Now roll up the whole thing and hold it together with a toothpick. Make the remaining 4 rolls in the same way.
- Now it’s off to Panierstrasse. First turn in the flour, then pull through the egg and finally turn in the breadcrumbs.
- Heat the rapeseed oil in a sufficiently large pan and gradually fry as many rolls as you can fit in on all sides.
- I had heated the oven to 100 ° C and parked the finished asparagus rolls there so that they didn’t cool down until they were all done.
- Take the rolls out of the oven, distribute them on the plates and put them in the hungry stomach. Enjoy it with a well-chilled Riesling.
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