John Myers
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Asparagus Risotto with Asparagus Cordon Bleu and Herb Salad
The perfect asparagus risotto with asparagus cordon bleu and herb salad recipe with a picture and simple step-by-step instructions.
- 100 Milliliters Olive oil
- 50 g Shallots
- 500 g Risotto rice
- 500 g Fresh asparagus
- 200 g Parmesan
- 1 a cup Cream
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 400 g Ham
- 400 g Cheese
- 300 g Herbal mixture
- 3 tablespoon Vinegar
- 3 tablespoon Olive oil
- 1 piece Lime
asparagus
- Peel the asparagus and cook for about 10 minutes in salted water with 1 tablespoon of lemon until soft.
Asparagus risotto
- Put the oil in a saucepan, cut the shallots into small pieces, add, fry until translucent and add the asparagus stock. Add the risotto rice, cook until soft, stirring constantly for about 20 minutes, and add the Parmesan and finely chopped asparagus. Pour in the cream and add salt and pepper.
Asparagus cordon bleu
- Wrap the previously cooked asparagus with a slice of cheese and then a slice of ham on each stick. Turn in flour, egg and breadcrumbs and bake out in oil.
Herb salad
- Mix vinegar, olive oil, lime and salt and pepper and pour over the herb salad.
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