Asparagus Cordon Blue

(from abehn’s recipe box)


Source: The Complete vegetable cookbook by Lorraine Bodger

Serves 6 people

Categories: Veggies


  • 30-36 medium sized aparagus spears
  • 4 tbsp butter
  • 1/2 cup fine fresh bread crumbs or
  • panko (japanese bread crumbs)
  • 3 paper-thin slices prosciutto
  • 1/3 cup grated or shredded Gruyere cheese
  • Fresh pepper


  1. ) Butter baking dish

  2. fill a lg skillet half full of water, cover, and bring to a boil.

  3. Add asparagus and simmer for 3-5 min. Should be crisp-tender.

  4. Drain and rinse enser cool water. Ste aside on paper towels.

  5. ) In a small skillet saute bread crumbs till golden brown and set aside.

  6. Cut Prociutto in half lengthwise into 6 lond narrow pieces.

  7. ) Divede asparagus into 6 bundles and wrap one piece of proscuitto around middle of each bundle.

  8. Arrange bundles side by side in baking dish and sprinlkle with cheese.

  9. Sppon bread crumbs over evenly and grind pepper over top.

  10. ) Bake at 350 until asparagus is hot and cheese is melted. About 10 min.

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