Asparagus Cordon Bleu

• Meat

  • 6 thin slices Prosciutto

• Produce

  • 2 bunches Asparagus
  • 1 Parsley, fresh

• Baking & Spices

  • 1 Salt

• Oils & Vinegars

  • 1 Olive oil or cooking spray

• Bread & Baked Goods

  • 1/4 cup Panko

• Dairy

  • 2 tbsp Butter
  • 1 cup Gruyere cheese, grated

Found on fromachefskitchen.com

Description

Ingredients

• INGREDIENTS
• 2 bunches of asparagus, approximately 2 pounds, tough ends trimmed
• olive oil or cooking spray
• salt
• 6 thin slices prosciutto
• 1 cup grated Gruyere cheese
• 2 tablespoons butter
• 1/4 cup panko
• chopped fresh parsley, for garnish

Directions

• 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. Cook 15-30 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 six even bundles. Wrap each in the prosciutto and place in the prepared baking dish.
• 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
• Can be prepared 24 hours in advance. Assemble and refrigerate. When ready to bake, preheat oven and bake per directions.

Nutrition