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Photo of Asparagus Cordon Bleu in white rectangular baking dish on blue background.
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5 from 3 votes

Asparagus Cordon Bleu

Asparagus, prosciutto, melty cheese and a crispy breadcrumb topping combine for a side dish that's impressive and elegant enough for your finest dinner party! Best of all, Asparagus Cordon Bleu is easy and can be assembled in advance.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Side Dishes - Vegetables
Cuisine: French
Diet: Diabetic
Servings: 8
Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

  • Olive oil or cooking spray for baking dish
  • Salt
  • 2 bunches asparagus 1 1/2 to 2 pounds, tough ends trimmed
  • 8 thin slices prosciutto
  • Freshly ground black pepper
  • 1 cup grated Gruyere cheese
  • 2 tablespoons butter softened
  • 1/3 cup panko
  • Chopped fresh parsley for garnish

Instructions

  • 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.

Notes

SUBSTITUTIONS:
  • Can also use broccoli, broccolini, or green beans.
  • Thinly sliced deli ham may be used in place of prosciutto.
TIPS:
  • To determine how much asparagus to trim, bend one of the stalks near the bottom until it breaks. Where it breaks, you should cut the remainder of the bunch.
  • Because prosciutto is so thin, it can be difficult to work with. Be sure it’s good and cold so it’s stiff. If the pieces stick together, try running a knife between them. If you have slices cut at the deli, ask them to place paper between them.
MAKE AHEAD:
  • Can be prepared 24 hours in advance. Assemble but leave the breadcrumb topping off and refrigerate.
  • When ready to bake, preheat oven, add breadcrumbs and bake per directions.

Nutrition

Serving: 1 | Calories: 250kcal | Carbohydrates: 6g | Protein: 8g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 87mg | Potassium: 253mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1013IU | Vitamin C: 6mg | Calcium: 203mg | Iron: 3mg