Asparagus Cordon Bleu

Peel the asparagus well and remove about 2 cm from the end, depending on freshness (the asparagus spears should be about the same length afterwards).

Fill a saucepan with water and add the butter, milk, lemon juice and a little salt. Then cook the asparagus in it until al dente (when it bends easily over a fork, it is ready – about 10-15 minutes, depending on the thickness).

Remove the asparagus and let it dry on paper towels. Then let cool.

Place one slice of cheese on each slice of ham. Depending on the thickness of the asparagus, place one or more asparagus spears on top so that the cheese and ham can be wrapped around it exactly once. With normal thickness asparagus spears should fit between 2 and 3.

Always go lengthwise so that most of the asparagus is wrapped. Secure with toothpicks or kitchen twine. Whisk the egg with a little salt and pepper. Then bread the prepared “asparagus parcels”. Fry in hot oil.

With 2 bundles of 500 g asparagus I always get 6 cordon bleus. If you like more ham and cheese, simply wrap each spear separately and use more cheese and ham accordingly.

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