White asparagus cordon bleu
A spring twist on cordon bleu. White asparagus marinated in Kikkoman Teriyaki Wok Sauce Roasted Garlic, wrapped in ham and cheese, then coated in Kikkoman Panko and fried until crisp. Served with a quick Kikkoman Lemon Ponzu mayo dip.
Nutritional facts (per portion):
3,050 kJ / 730 kcalPreparation
Step 1
400 g white asparagus – 750 ml water – ½ tsp salt – 2 tbsp Kikkoman Teriyaki Wok Sauce with Roasted Garlic
Peel the white asparagus thoroughly and snap off the woody ends. Parboil for 3–4 minutes in lightly salted water, then drain well. Pour the Kikkoman Teriyaki Wok Sauce Roasted Garlic into a bowl, add the asparagus and mix to coat. Leave to stand for 5 minutes. Heat a pan, add the asparagus with the marinade and fry for 2-3 minutes, stirring constantly. Set aside to cool.
Step 2
150 g prosciutto cotto, sliced – 100 g Gouda or Gruyère, sliced
Lay a slice of prosciutto cotto on a board and top with a slice of cheese. Place 2-3 asparagus spears on top, blotting off any excess marinade with kitchen paper, then roll up tightly. Secure the edges with toothpicks if needed.
Step 3
3 tbsp mayonnaise – 1 ½ tbsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon – ½ tbsp Kikkoman Naturally Brewed Soy Sauce – 50 g wheat flour – 100 g Kikkoman Panko - Japanese style crispy bread crumbs – 2 eggs – 3 tbsp rapeseed oil
Mix the mayonnaise with the Kikkoman Lemon Ponzu and Kikkoman Soy Sauce until smooth to make a dip. Put the flour, beaten eggs and Kikkoman Panko in three separate bowls. Coat the asparagus rolls in flour, then egg, then the Kikkoman Panko. Fry in the rapeseed oil until golden on all sides. Serve with the dip. Remove any toothpicks before serving.
Tip:
If you don't have white asparagus, green asparagus will also work. In that case, reduce the parboiling time to 2 minutes.
Recipe-ID: 1700
Recipe as PDF
Download PDFThank you for your feedback!
Let us know what you think
Click on the number of stars you want to give: the more the better!
400 g white asparagus – 750 ml water – ½ tsp salt – 2 tbsp Kikkoman Teriyaki Wok Sauce with Roasted Garlic
Peel the white asparagus thoroughly and snap off the woody ends. Parboil for 3–4 minutes in lightly salted water, then drain well. Pour the Kikkoman Teriyaki Wok Sauce Roasted Garlic into a bowl, add the asparagus and mix to coat. Leave to stand for 5 minutes. Heat a pan, add the asparagus with the marinade and fry for 2-3 minutes, stirring constantly. Set aside to cool.
150 g prosciutto cotto, sliced – 100 g Gouda or Gruyère, sliced
Lay a slice of prosciutto cotto on a board and top with a slice of cheese. Place 2-3 asparagus spears on top, blotting off any excess marinade with kitchen paper, then roll up tightly. Secure the edges with toothpicks if needed.
3 tbsp mayonnaise – 1 ½ tbsp Kikkoman Ponzu Citrus Seasoned Soy Sauce - Lemon – ½ tbsp Kikkoman Naturally Brewed Soy Sauce – 50 g wheat flour – 100 g Kikkoman Panko - Japanese style crispy bread crumbs – 2 eggs – 3 tbsp rapeseed oil
Mix the mayonnaise with the Kikkoman Lemon Ponzu and Kikkoman Soy Sauce until smooth to make a dip. Put the flour, beaten eggs and Kikkoman Panko in three separate bowls. Coat the asparagus rolls in flour, then egg, then the Kikkoman Panko. Fry in the rapeseed oil until golden on all sides. Serve with the dip. Remove any toothpicks before serving.
Discover more
