Wash the asparagus, peel it with the peeler and remove the lower woody ends. Depending on the asparagus diameter, cook for 10-15 minutes in a steamer at 100 ° C or alternatively cook in a high saucepan with a pinch of salt and sugar. Pat the cooked asparagus dry.
Then wrap 3 pieces of asparagus in the middle with 2 slices of Gouda cheese each and then with 2 slices of ham. If the asparagus is still warm when it is wrapped, the cheese adheres well to the asparagus when it is wrapped. In connection with the final layer of ham, it is not necessary to use toothpicks if the asparagus strands have not been wrapped too loosely.
Bread the resulting packets. To do this, first turn the parcels all around in the flour, then in the whisked, salted and peppered egg and finally in the breadcrumbs. When breading, only the ham has to be completely breaded, the protruding asparagus tips or ends do not have to be breaded.
Finally, fry the asparagus packets in hot oil or frying fat until golden on all sides. Asparagus packets taste very good with fried potatoes or parsley potatoes and hollandaise sauce.
Ingredients
Print Recipe
Pin Recipe