Asparagus Cordon Bleu is easy and can be assembled in advance. It’s impressive and elegant enough for your finest dinner party! Asparagus, prosciutto, melty cheese with a crispy breadcrumb topping!
Here’s a recipe you’ll want to keep in your repertoire for easy, elegant entertaining!
Asparagus is pretty pricey most of the year, but lower-priced asparagus is one of the first harbingers of spring. This dish is rustic yet elegant and the perfect way to showcase it!
Asparagus, prosciutto, melty cheese with a crispy breadcrumb topping. Mmmwhaaaaah!!!
Honestly, I don’t think there’s any vegetable sexier or better to photograph than asparagus. Amiright with this photo?
What to look for when buying fresh asparagus:
- Make sure it’s bright green with no sign of shriveling.
- It should be difficult to bend.
- The tips should be closed and have no sign that the asparagus came into contact with water (the tips deteriorate and get mushy rapidly when in contact with moisture). This can be a little tricky if the market sprays its produce.
- Once home, use within 1-2 days. If you need to store it longer, cut approximately ½-inch from the bottom then place in a glass or jar of water and cover it loosely with a plastic bag.
How to trim asparagus:
- To determine how much to trim, bend one of the stalks near the bottom until it breaks.
- Where it breaks is where you should cut the remainder as they’re all typically the same size in the bunch and were probably growing next to each other.
How to make Asparagus Cordon Bleu:
- Gather and prep all the ingredients:
- Salt and freshly ground black pepper
- Gruyere cheese
- Panko breadcrumbs
- Prepare an ice bath, then get a pot of water to a rolling boil.
- Throw in a generous amount of salt–like a good tablespoon or so. According to a personal chef mentor of mine, the water should taste like the ocean.
- Drop the asparagus in for about 10-15 seconds or so, just until it turns bright green.
- Quickly remove and drop it into the ice bath. There’s a whole lot of chemistry going on in that process. This “shocking” process is going to set the color and keep it from turning any sort of funky green color later.
- Remove from the ice bath and dab it dry on a clean kitchen towel or paper towels.
- Divide the asparagus into eight even bundles then wrap in prosciutto (also known as Parma ham).
- Place in a prepared baking dish.
- Sprinkle with Gruyere cheese but leave the tips visible.
- Top with a breadcrumb and butter combination…
- Bake, sprinkle with chopped fresh parsley and you have a wonderful show-stopping spring side dish you can make ahead! Sooo easy!
Frequently Asked Questions:
Asparagus Cordon Bleu can be prepped, the asparagus blanched and assembled 24 hours in advance. Top with the buttery breadcrumbs just before baking so they don’t get soft and stale.
—You don’t need to use imported Italian prosciutto which is pricey–domestic will do! You can also use thinly sliced ham.
–Grand Cru or Swiss cheese are a perfectly acceptable substitute for expensive Gruyere.
–No panko? No problem. Use fresh breadcrumbs instead.
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More asparagus recipes you’ll love:
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- Olive oil or cooking spray
- 2 bunches of asparagus, 1 ½ to 2 pounds, tough ends trimmed
- 8 thin slices prosciutto
- Freshly ground black pepper
- 1 cup grated Gruyere cheese
- 2 tablespoons butter, softened
- ⅓ cup panko
- Chopped fresh parsley, for garnish
- Preheat oven to 375 degrees. Prepare a baking dish by brushing with olive oil or spraying with cooking spray.
- Prepare an ice bath.
- Bring a small pot of water to a rolling boil. Add approximately 1 tablespoon of salt.
- Drop the asparagus into the salted water, working in batches if necessary. Cook 10-15 seconds or until asparagus turns bright green. Remove and immediately drop into the ice bath.
- Let cool thoroughly then pat dry with paper towels or a clean kitchen towel.
- Divide the asparagus into eight even bundles.
- Wrap each in the prosciutto and place in the prepared baking dish.
- Season bundles with freshly ground black pepper.
- Top with grated cheese.
- Combine butter and panko in a small bowl. Sprinkle over the top of the cheese.
- Bake for 20 minutes or until cheese is melted and breadcrumbs are browned.
- Sprinkle with chopped fresh parsley and serve immediately.
MAKE AHEAD: Can be prepared 24 hours in advance. Assemble and refrigerate. When ready to bake, preheat oven and bake per directions.
Amount Per Serving: Calories: 250Total Fat: 17gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 62mgSodium: 1356mgCarbohydrates: 5gFiber: 0gSugar: 1gProtein: 18g
The nutritional information above is computer-generated and only an estimate. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.