If you're looking for a unique, seasonal take on a classic comfort food, this White Asparagus Cordon Bleu (or Spargel Cordon Bleu) is the genius spring dish you didn’t know you needed. I'm taking the golden, cheesy dream of traditional cordon bleu and giving it a distinctly German twist by adding tender, lemon-dressed white asparagus in the middle.
This dish is crispy, melty, full of flavor, and one of the most delicious ways to celebrate Spargelzeit, Germany’s white asparagus season. It’s perfect for a spring lunch or dinner and elegant enough for entertaining.
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Why you need to make it!
- Celebrates Spargelzeit: White asparagus season is short and special—this recipe honors it beautifully.
- Melty cheese, smoky ham, and crispy breading: The perfect trio, now with a seasonal surprise inside.
- German-inspired with a creative twist: A nod to tradition with an upgrade your Oma would approve of.
- Pairs perfectly with salad or potato salad: Make it a full meal with minimal fuss.
What Is white asparagus (Spargel)?
White asparagus (weißer Spargel) is considered a delicacy in Germany, harvested between April and June. It’s grown completely underground, which prevents it from turning green and gives it a milder, more delicate flavor.
In Germany, white asparagus is often referred to as "white gold", and the country celebrates it with full-on asparagus festivals. Germans consume around 70,000 tons of white asparagus each year during Spargelzeit. That’s how much we love it!
You’ll often find it featured in traditional dishes with hollandaise, ham, and potatoes, but I like to mix things up with this cordon bleu recipe!
Ingredients Overview
Here’s what you’ll need to bring this dish together (see full measurements and steps are below):
- White asparagus spears (or a mix of white and green or even purple if you can't find white or like the combination of different colors like I did)!
- Lemon vinaigrette made with avocado oil, lemon juice, dijon mustard, honey, salt & pepper.
- Swiss cheese slices to fill inside the ham pockets.
- Smoked, cooked ham, such as American-style Black Forest ham, which is boiled.
- All-purpose flour seasoned with salt and pepper.
- Eggs whisked for the breading.
- Breadcrumbs seasoned with fresh herbs of your choice or dried herbs like parsley.
- Avocado oil or other neutral high-heat oil for pan-frying.
How to make white asparagus cordon bleu
- Steam and chill the asparagus. Trim, peel, steam, and shock in ice water to keep the spears tender and vibrant.
- Toss in lemon vinaigrette. This simple dressing gives the asparagus a bright, fresh flavor that cuts through the richness of the cheese and ham.
- Wrap it up. Wrap cheese inside ham, add a few asparagus spears, and roll. Secure with toothpicks if needed.
- Bread it (twice!). Dip in seasoned flour, egg, and breadcrumbs. Repeat for a crispier coating.
- Pan-fry until golden. Fry until golden brown on all sides, rotating to get that perfect crust.
- Serve hot. Remove toothpicks, plate with a green salad or Bavarian potato salad, and enjoy!
Tips
Always peel white asparagus generously. The outer layer is tough and fibrous. Save those peels in the freezer to make veggie broth later. It’s a great zero-waste kitchen tip!
For best results, make sure the asparagus is fully cooled and patted dry before wrapping. It helps the breading stick and prevents sogginess.
What to Serve with Cordon Bleu
Here are some classic German-inspired sides to round out your meal:
- Bavarian potato salad
- Simple green salad with lemon vinaigrette
- A crisp German Riesling comes in especially handy when peeling.
Also check out my 7 favorite white asparagus recipes for even more Spargel inspiration!
Genius White Asparagus Cordon Bleu Recipe!
Equipment
- 1 Skimmer
Ingredients
- 500 g white asparagus spears 12 to 16 spears, 3 to 4 per little bundle. You can also use a mix of green and white asparagus or only green asparagus in case you can't find white.
Lemon Vinaigrette (for tossing the asparagus after steaming)
- 50 ml avocado oil
- 1 lemon juice only
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- salt and pepper
Build the cordon bleu
- 4 slices Swiss cheese
- 4 slices smoked, cooked ham Such as the American Black Forest ham, which is cooked.
- 100 ml avocado oil for pan-frying
Breading
- 50 g all-purpose flour seasoned with plenty of salt and pepper
- 2 eggs US large, scrambled
- 100 g breadcrumbs possibly more
- fresh herbs optional, chopped, for mixing in with the breadcrumbs (can also use dried parsley)
Instructions
Prep the White Asparagus
- In a large saucepan or a pot with a lid, fill water to about 2 cm (about 1 inch) tall, add your steaming basked and heat until boiling and steamy.
- In the meantime, trim the tough ends of the asparagus and peel from below the tip to the trimmed end all the way around.500 g white asparagus spears
- Once the water is boiling, add the asparagus to the steaming basked and allow to simmer for 8 minutes. Transfer to a bowl filled with ice water.
- In a large bowl, whisk together the oil, lemon juice, mustard and honey and season with salt and pepper. Add the drained, steamed white asparagus to the same bowl and coat with the dressing50 ml avocado oil, 1 lemon, 1 teaspoon Dijon mustard, 1 teaspoon honey, salt and pepper
Assemble your Spargel Packs
- Place a slice of cheese inside the ham and wrap the edges of the ham around the cheese. This will help to keep the cheese inside your cordon bleu pocket. Place 3 to 4 cooked asparagus spears inside the cheese and roll up. Secure with a couple of toothpicks, if desired. Although I have made it work without the toothpicks as well.4 slices Swiss cheese, 4 slices smoked, cooked ham
Bread & Cook your Cordon Bleu
- Place breadcrumbs and flour on separate plates. Season the breadcrumbs with some salt, pepper and herbs (ladder is optional, but I would use chopped fresh herbs or dried parsley). Whisk egg in a shallow bowl.50 g all-purpose flour, 2 eggs, 100 g breadcrumbs, fresh herbs
- Holding onto the asparagus parts that are sticking out from either side, roll the middle ham and cheese center in some flour, dusting off any excess flour. Then cover in egg, and finally the seasoned breadcrumbs. Repeat this step to achieve a double breading.
- In a large pan, heat the avocado oil on medium heat. Add the cordon bleu packs and cook for a couple of minutes on each side or until golden brown on each side. I ended up rotating mine 3 times, so I cooked about one third each time.100 ml avocado oil
- Transfer to a plate covered in paper towel to drain off any excess oil. Remove the toothpicks before serving and serve with a fresh green salad tossed in vinaigrette or Bavarian potato salad.
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