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Asparagus Cordon Bleu is easy, impressive and elegant enough for your finest dinner party!



Total time

40 minutes






  • 2 bunches of asparagus ( approximately 2 pounds, tough ends trimmed)
  • olive oil or cooking spray
  • salt
  • 6 thin slices prosciutto
  • 1 cup grated Gruyere cheese
  • 2 tablespoons butter
  • ¼ cup panko
  • fresh parsley (for garnish)


  1. Preheat oven to 375 degrees.  Prepare a baking dish by brushing with olive oil or spraying with cooking spray.
  2. Prepare an ice bath.  Bring a small pot of water to a rolling boil.  Add approximately 1 tablespoon of salt.  Drop the asparagus into the salted water.  Cook 15-30 seconds or until asparagus turns bright green.  Remove and immediately drop into the ice bath.  Let cool thoroughly then pat dry with paper towels or a clean kitchen towel.
  3. Divide the asparagus into six even bundles.  Wrap each in the prosciutto and place in the prepared baking dish.
  4. Top with grated cheese.
  5. Combine butter and panko in a small bowl.  Sprinkle over the top of the cheese.  Bake for 20 minutes or until cheese is melted and breadcrumbs are browned.
  6. Sprinkle with chopped fresh parsley and serve immediately.
  7. View the recipe instructions at From a Chef's Kitchen

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