
Ingredients
For 10 portions
For the spring herb dip
300g
QimiQ Whip, chilled
150ml
Vegetable stock
40g
Green pesto, wild garlic oder parsley
120g
Cream cheese
1pinch(es)
Salt and pepper
g
Sugar
For the asparagus Cordon Bleu
10
Pork escalope(s) à 160 g each
Salt and pepper
10slices
Ham
10slices
Gouda min. 45 % fat
800g
Asparagus, peeled, blanched
AP Flour, for breading
Egg(s), for breading
Bread crumbs, for breading
Vegetable oil, to fry
Preparation
- For the spring herb dip: blend the ingredients together with an immersion blender until smooth. Strain through a sieve and season to taste.
- Pour into an iSi Gourmet Whip, screw in one charger and shake well.
- For the asparagus Cordon Bleu: plate the pork escalopes and season to taste. Top with the ham, cheese and asparagus. Roll in and bread with the flour, eggs and bread crumbs.
- Fry in hot oil and allow to drip off on kitchen paper.
- Serve the asparagus Cordon Bleu with the spring herb dip.