Asparagus Cordon Bleu with Spring Herb Dip

Main Dishes, Dips and Spreads
  • Print
Recipe Image
Ingredients for 10 portions
  • For the spring herb dip
  • 300 g QimiQ Whip Pastry Cream, chilled
  • 150 ml Vegetable stock
  • 40 g Green pesto, wild garlic oder parsley
  • 120 g Cream cheese
  • 1 pinch(es) Salt and pepper
  • Sugar
  • For the asparagus Cordon Bleu
  • 10 Pork escalope(s) à 160 g each
  • Salt and pepper
  • 10 slices Ham
  • 10 slices Gouda min. 45 % fat
  • 800 g Asparagus, peeled, blanched
  • Flour, for breading
  • Egg(s), for breading
  • Bread crumbs, for breading
  • Vegetable oil, to fry
Method
1.

For the spring herb dip: mix the ingredients together with an immersion blender until smooth. Strain through a sieve and season to taste.

2.
Pour into an iSi Gourmet Whip, screw in one charger and shake well.
3.

For the asparagus Cordon Bleu: plate the pork escalopes and season to taste. Top with the ham, cheese and asparagus. Roll and bread with the flour, eggs and bread crumbs.

4.

Fry in hot oil and allow to drain on kitchen paper.

5.
Serve the asparagus Cordon Bleu with the spring herb dip.
6.

Tip: Buffalo mozzarella can be used instead of gouda.