Asparagus Cordon Bleu À La Moziwis
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 8 stalks asparagus
- 8 slices Gouda cheese
- 8 slices Black Forest ham or other raw ham
- 1 egg (s)
- Flour
- Breadcrumbs
- salt and pepper
- sugar
- Butter and / or margarine
Print Recipe
Pin Recipe Instructions
- This recipe is from the moziwis and with their permission, perhaps slightly modified, in my own way.
- Peel the asparagus from the head so that the woody parts are gone. Then put the asparagus in a pot that has been filled with water and seasoned with salt and a pinch of sugar. Add a piece of butter or a little milk to the boil and cook it al dente, approx. 15-20 minutes, depending on the thickness and type. Then the asparagus is removed with a slotted spoon and allowed to drain.
- During this time you let butter or margarine (or oil) melt in a pan so that a good heat can develop for frying. The asparagus stalks, which are still warm and firm to the bite, are then each wrapped with a slice of cheese and then with ham. Then the sticks wrapped in this way are rolled in flour and put in the beaten egg, which has been seasoned with salt and pepper. Then you roll the sticks in breadcrumbs, put them in the hot fat and fry them all around until they are golden yellow.
- It is up to you which type of asparagus you want to use. I mostly had white asparagus. But you can also use green asparagus. You should also know that green asparagus has shorter cooking times and does not necessarily have to be peeled.
- Potatoes or any other side dish can be served with it. But it also looks great when served on a nice salad!
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