Asparagus cordon bleu
Our recipe for asparagus cordon bleu takes a classic idea and gives it a fresh spin, swapping schnitzel for tender white asparagus. Wrapped snugly in Gouda and ham, then coated in crisp breadcrumbs, it turns golden and crunchy with gooey, melted cheese inside. It is a brilliant choice for a cosy family dinner, homemade and rustic, with a hint of elegance.
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Ingredients
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White asparagus spears
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16 |
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Cooked ham
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4 slices |
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Gouda cheese
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4 slices |
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Flour
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50 g |
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Eggs
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2 |
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Breadcrumbs
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50 g |
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Butter for frying
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Choose fresh asparagus
Select firm, straight white asparagus with smooth skin and tightly closed tips. If they look dry, wrinkled, or have soft spots, they are past their best. To keep them fresh, wrap the spears in a damp kitchen towel and place them in the vegetable drawer of the fridge. Another trick is to stand them upright in a jar with water and loosely cover them with a plastic bag.
Get a crispy breaded coating
For a well-coated asparagus cordon bleu, start with a light dusting of flour. The egg then sticks properly, which in turn helps the breadcrumbs stay on without gaps. Roll the bundles in breadcrumbs after dipping in beaten egg, pressing gently to coat them evenly. Let them sit for a few minutes before frying to help the coating set. When frying, keep the heat at medium to prevent the outside from browning too quickly while the inside stays cold. Aim for a steady sizzle, carefully turning the bundles until they are evenly golden and crunchy all over.
FAQ: Questions about asparagus cordon bleu
Get ready to cook asparagus cordon bleu with these practical and easy-to-follow answers to commonly asked questions.
What is asparagus cordon bleu?
Asparagus cordon bleu is our variation of the classic cordon bleu, where white asparagus replaces the usual meat while keeping the classic combination of ham, Gouda, and a crispy breadcrumb coating. This version puts the spotlight on the delicate flavour of white asparagus while keeping everything that makes cordon bleu a favourite.
Can I make asparagus cordon bleu in advance?
Yes, you can prepare asparagus cordon bleu in advance, but for the best results, do not coat it in breadcrumbs until just before frying. Assemble the rolls, cover them tightly with cling film or place them in an airtight container and store them in the fridge for up to 24 hours. When ready to cook, dredge them in flour, egg, and breadcrumbs, then fry as usual.
How to store and reheat asparagus cordon bleu?
Store leftover asparagus cordon bleu in an airtight container in the fridge for up to 2 days. If stacking them, place a piece of baking paper between layers to keep the coating intact. To reheat, use an oven or a pan. Place them on a baking tray in the oven and heat them at 180 °C for about 10 minutes, flipping halfway through. If using a pan, reheat over medium heat with some butter for around 5 minutes, turning occasionally until the outside is crisp again. Avoid the microwave, as it will make the coating soggy.
Can I freeze asparagus cordon bleu?
Yes, you can freeze asparagus cordon bleu for up to 3 months. It is best to freeze the rolls uncooked. Place them on a baking sheet in a single layer, freeze until firm, then transfer them to a freezer bag or airtight container. However, if you need to freeze cooked rolls, let them cool completely before wrapping them tightly in cling film or placing them in an airtight container. When you want to enjoy them again, pop them straight in the oven at 180 °C for about 15–20 minutes until hot and crisp.
Nutritional values
Nutritional value, per
790 Kcal
| Fibre | 17.3 gram fibers |
| Protein | 55.7 gram |
| Carbohydrates | 74 gram |
| Fat | 29.7 gram |
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Try asparagus cordon bleu – impressive and elegant
Our asparagus cordon bleu is one of those recipes that looks fancy but is actually quite easy to make. The steps are simple with the ingredients doing all the work. And honestly, anything wrapped in cheese and fried until crisp is always a good idea. This one has just a bit more refinement, making it as good for a laid-back meal as for a dinner with a little wow factor.
We are all about asparagus recipes that look impressive but are secretly easy. And lucky for you, we have a few more up our sleeve. Try our tarte flambée with asparagus for a crisp and creamy treat, asparagus with hollandaise sauce for a classic that never fails, or bruschetta with peppers, asparagus, and bean purée for a bite-sized stunner.
White asparagus wrapped in savoury ham and melty Gouda cheese
Gouda and ham are the essence of a proper cordon bleu, and here, they wrap around the delicate white asparagus. The ham brings a deep, savoury bite, while the Gouda melts into a creamy layer that coats each spear. The asparagus holds its own with its mild, slightly nutty flavour, cutting through the ham's saltiness and the cheese's richness.
Encased in a golden crispy crust
That first sizzle in the pan is where it all comes to life. The breadcrumbs turn golden and shatteringly crisp, locking in all the flavour inside. As the heat does its job, the Gouda softens into a smooth, velvety layer, wrapping itself around the asparagus.
The ham picks up a light crispness at the edges, adding a hint of bite against the creamy cheese and tender asparagus. The mix of crunchy, creamy, and tender layers is what makes this recipe insanely good; every bite has a little snap, a little melt, and a whole lot of flavour.
Experience the revamped cordon bleu
Our recipe for asparagus cordon bleu gives the well-known classic a fresh update. Traditionally made with meat like pork or chicken, cordon bleu embraces the layers of ham, cheese, and a crisp breadcrumb coating. This version keeps those familiar elements but swaps the schnitzel for tender white asparagus, giving it a lighter, more delicate feel while keeping the layers just as satisfying.
It is a thoughtful take on a classic, staying true to what makes cordon bleu so loved with a seasonal touch. Serve it for a relaxed family dinner with roasted potatoes and a dip on the side.
Adjust the recipe to your liking
This asparagus cordon bleu does not need much, but a few tweaks can make it even better. Fancy a cheese swap? Emmental brings a nuttier, more pronounced flavour, while mozzarella keeps things extra creamy and melty. Want to dial up the flavour? A swipe of Dijon mustard on the ham adds a sharp, tangy edge that cuts through its saltiness.
A sprinkle of fresh herbs brings another layer of flavour. Thyme has an earthy, slightly citrusy touch, while parsley adds a bright, peppery note. For the coating, garlic powder gives a mellow, roasted depth, smoked paprika sneaks in a gentle smokiness and sweetness, and a pinch of nutmeg provides a warm, aromatic finish.
