I absolutely adore this recipe because it transforms simple white asparagus into a mouthwatering, crispy delight wrapped in savory ham and Swiss cheese. The process of breading and frying gives each bite an irresistible crunch, making it a perfect comfort food indulgence with a zesty kick from the lemon wedges.
In my opinion, Spargel Cordon Bleu is a delightful take on the classic dish. Instead of the traditional chicken or veal, this version of Cordon Bleu features tender white asparagus wrapped around savory ham and Swiss cheese.
It possesses the same toothsome qualities as any other Cordon Bleu; in fact, it has a kind of health halo because it is made with such good-for-you ingredients.
Ingredients
White asparagus: Low calorie, high fiber, and full of vitamins; good for digestive health.
Ham: Full of protein and taste; contributes an umami element.
Swiss cheese is a source of protein and calcium.
It contributes to a creamy texture.
Crispy bread crumbs add texture; they also add a lot of carbohydrates.
Lemon wedges: Rich in vitamin C; contribute an invigorating zesty flavor.
Ingredient Quantities
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- 1 pound white asparagus, peeled and trimmed
- 1 teaspoon salt, for boiling
- 8 slices ham
- 8 slices Swiss cheese
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup bread crumbs
- 1/2 teaspoon salt, for breading
- 1/4 teaspoon black pepper
- Vegetable oil, for frying
- Lemon wedges, for serving
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Instructions
1. A large pot of water should be brought to a boil; then, add 1 teaspoon of salt and the peeled and trimmed white asparagus. Cook for about 5-7 minutes until tender. Drain and set aside to cool.
2. After they have cooled, wrap each spear of asparagus in a slice of ham followed by a slice of Swiss cheese.
3. Establish a station for breading by putting the flour in one shallow dish, the beaten eggs in another, and the bread crumbs—combined with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper—into a third dish.
4. Coat the ham and cheese-wrapped asparagus spears evenly in flour.
5. Fully cover the floured spears by dipping them in the beaten eggs.
6. Coat the spears that have been dipped in egg in the mixture of bread crumbs, following the instructions above to ensure equal coverage and adequate adherence.
7. In a large skillet, heat about 1/4 inch of vegetable oil over medium heat until it shimmers.
8. Batch-fry the breaded asparagus spears, turning them occasionally, for about 4-5 minutes until they are golden brown and crisp.
9. Move the fried asparagus to a plate lined with paper towels, where the excess oil can drain off.
10. Immediately serve with lemon wedges placed on the side to squeeze over the crispy asparagus.
Equipment Needed
1. Large pot
2. Knife (for peeling and trimming the asparagus)
3. Strainer or colander
4. Plates or trays (for setting aside ingredients)
5. Shallow dishes (3 needed for flour, beaten eggs, and bread crumbs)
6. Large skillet
7. Tongs or slotted spoon (for frying and turning the asparagus)
8. Plate lined with paper towels (for draining excess oil)
9. Citrus squeezer or knife (for preparing lemon wedges)
FAQ
- Q: Can I use green asparagus instead of white?Q: Can green asparagus be used in place of purple asparagus?
A: Yes, you can use green asparagus, but it will impart a different flavor. Also, because it is not as thick as the purple, it may require less cooking time.
- Q: Is there a substitute for Swiss cheese?Swiss cheese can be replaced by either Emmental or Gruyère cheese, providing a taste very similar to that of Swiss cheese.
- Q: Can I bake instead of fry the asparagus rolls?Q: Can you bake tempura vegetables?
A: You can bake them at 400°F (200°C) for about 20-25 minutes or until golden brown, but they may not be as crispy as when fried.
- Q: How do I prevent the breading from falling off during frying?A: Ensure the asparagus bundles are thoroughly coated in each step of the breading process. They need to chill in the refrigerator for at least 15 minutes before frying.
- Q: Can I prepare this dish in advance?You can put together the asparagus bundles a day in advance and stow them, uncooked, in the refrigerator. Fry them just before serving for the best texture.
- Q: What other meats can be used instead of ham?If you have dietary restrictions that require you to avoid ham, turkey, or chicken slices can be used as a substitute.
- Q: How do I serve this dish?To serve the Spargel Cordon Bleu, place lemon wedges alongside the dish. The Spargel Cordon Bleu goes well with a fresh salad or potato dish.
Substitutions and Variations
You can use green asparagus in place of white asparagus if the latter is hard to come by.
Substitute Gruyere or Emmental for Swiss cheese.
Turkey slices or prosciutto can be used in place of ham.
All-purpose flour: To make a gluten-free version, use gluten-free flour.
Use panko for a crunchier texture, or use crushed cornflakes for a gluten-free option.
Pro Tips
1. Ensure Even Cooking: When boiling the white asparagus, make sure all spears are fully submerged and try spacing them out to ensure even cooking. This prevents any tough or undercooked parts.
2. Chill Before Wrapping: Allow the cooked asparagus to cool completely before wrapping them in ham and Swiss cheese. Cooling them helps the ham and cheese adhere better and prevents them from slipping off during the breading process.
3. Seal the Cheese: When wrapping the asparagus with ham and Swiss cheese, try placing the seam side down first when coating in flour and egg. This can help prevent the cheese from leaking out during frying.
4. Oil Temperature Check: Use a small piece of bread crumb to test if the oil is hot enough before frying the asparagus. The crumb should sizzle and turn golden in about 15 seconds. This ensures the coating crisps up quickly without absorbing excess oil.
5. Keep Warm for Serving: If you need to fry in batches, keep the finished asparagus warm by placing them in a preheated oven at around 200°F (93°C) on a baking rack. This keeps them crispy and warm without becoming soggy.
Spargel Cordon Bleu Cordon Bleu Asparagus Recipe
My favorite Spargel Cordon Bleu Cordon Bleu Asparagus Recipe
Equipment Needed:
1. Large pot
2. Knife (for peeling and trimming the asparagus)
3. Strainer or colander
4. Plates or trays (for setting aside ingredients)
5. Shallow dishes (3 needed for flour, beaten eggs, and bread crumbs)
6. Large skillet
7. Tongs or slotted spoon (for frying and turning the asparagus)
8. Plate lined with paper towels (for draining excess oil)
9. Citrus squeezer or knife (for preparing lemon wedges)
Ingredients:
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- 1 pound white asparagus, peeled and trimmed
- 1 teaspoon salt, for boiling
- 8 slices ham
- 8 slices Swiss cheese
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup bread crumbs
- 1/2 teaspoon salt, for breading
- 1/4 teaspoon black pepper
- Vegetable oil, for frying
- Lemon wedges, for serving
“`
Instructions:
1. A large pot of water should be brought to a boil; then, add 1 teaspoon of salt and the peeled and trimmed white asparagus. Cook for about 5-7 minutes until tender. Drain and set aside to cool.
2. After they have cooled, wrap each spear of asparagus in a slice of ham followed by a slice of Swiss cheese.
3. Establish a station for breading by putting the flour in one shallow dish, the beaten eggs in another, and the bread crumbs—combined with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper—into a third dish.
4. Coat the ham and cheese-wrapped asparagus spears evenly in flour.
5. Fully cover the floured spears by dipping them in the beaten eggs.
6. Coat the spears that have been dipped in egg in the mixture of bread crumbs, following the instructions above to ensure equal coverage and adequate adherence.
7. In a large skillet, heat about 1/4 inch of vegetable oil over medium heat until it shimmers.
8. Batch-fry the breaded asparagus spears, turning them occasionally, for about 4-5 minutes until they are golden brown and crisp.
9. Move the fried asparagus to a plate lined with paper towels, where the excess oil can drain off.
10. Immediately serve with lemon wedges placed on the side to squeeze over the crispy asparagus.
