Asparagus Cordon Blue
(from abehn’s recipe box)
Adapted
Source: The Complete vegetable cookbook by Lorraine Bodger
Serves 6 peopleCategories: Veggies
Ingredients
- 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
Directions
-
) Butter baking dish
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fill a lg skillet half full of water, cover, and bring to a boil.
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Add asparagus and simmer for 3-5 min. Should be crisp-tender.
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Drain and rinse enser cool water. Ste aside on paper towels.
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) In a small skillet saute bread crumbs till golden brown and set aside.
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Cut Prociutto in half lengthwise into 6 lond narrow pieces.
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) Divede asparagus into 6 bundles and wrap one piece of proscuitto around middle of each bundle.
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Arrange bundles side by side in baking dish and sprinlkle with cheese.
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Sppon bread crumbs over evenly and grind pepper over top.
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) Bake at 350 until asparagus is hot and cheese is melted. About 10 min.