Cordon Bleu sounds like fine dining. But this dish has just some components from the original recipe. Only cheese, ham and the crust on the outside. The main part is the white asparagus.
I am getting lots of ideas to prepare asparagus and the season still has a month to go.
The problem with this dish is the right thickness and size of the ham and the cheese. The asparagus stalks need to get a wrap around them that does not fall off during baking.
The cheese slices were Bavarian mountain cheese, a bit too thick for wrapping. But sooo tasty. A processed cheese would be easier, but less tasty. I used some leafy green herbs from the balcony to have a bit more texture.
Ingredients for 2 cordon bleus:
4-6 white asparagus, precooked, but still firm
1 egg, 3 tbsp flour, 5 tbsp breadcrumbs, salt and pepper, oil
4 slices cooked ham, 4 slices good cheese, fresh herbs
Cook or steam the asparagus and let them cool down.
Put a piece of cheese on top of a piece of ham, put some greens on and lay 2 or 3 asparagus stalks on top. Season with some pepper and roll. Use a toothpick to close it.
Dip it in flour, beaten egg and breadcrumbs- all seasoned and fry it in some oil until golden. Drain on some kitchen paper.
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