Chicken cordon bleu with creamy white asparagus

Step 1/4

• 1 kg white asparagus
• 1 onion

• knife
• cutting board
• peeler

Trim white asparagus to remove the woody ends. Peel, slice lengthwise, and chop into bite size pieces. Finely dice onion.

Step 2/4

• 2 tbsp butter
• 15 g flour
• 80 ml white wine
• 200 ml water
• 200 ml crème fraîche
• 1 pinch ground nutmeg
• 1 pinch sugar
• salt
• pepper

• saucepan
• cooking spoon
• whisk

Melt butter in a saucepan over medium-high heat, add onion and sauté until translucent, approx. 2 min. Add flour and stir briefly. Then deglaze with wine and stir in the water and crème fraîche. Whisk well over medium heat to combine. Season with salt, pepper, sugar and nutmeg. Bring to a boil, whisking often and add asparagus. Let simmer for approx. 10 – 15 min., covered, until asparagus is cooked through.

Step 3/4

• 2 chicken breasts
• 2 eggs
• 2 slices Gouda cheese
• 2 slices ham
• 150 g flour
• 150 g breadcrumbs
• salt
• pepper

• plastic wrap
• meat tenderizer
• bowl (large)
• 2 plates

Place chicken breasts on a cutting board. Butterfly them by slicing through the middle and opening them up like a book. Cover with plastic wrap and use a meat tenderizer to flatten. Season with salt. Place a slice of ham and cheese inside each butterflied chicken breast and fold. Crack eggs into a shallow bowl and whisk well. Dip each chicken breast first in flour, then in egg, and finally in breadcrumbs.

Step 4/4

• 3 tbsp clarified butter
• garden cress (for garnish)

• frying pan
• spatula
• paper towels

Heat clarified butter in a frying pan over medium heat. Fry the chicken on each side, for approx. 5 – 6 min. each, until browned and cooked through. Remove from pan and drain briefly on paper towels. Serve cordon bleu over the white asparagus ragù and garnish with garden cress. Enjoy!

Enjoy your meal!