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Cordon Bleu with Roasted Asparagus in a Buttery sauce

Oh, Tish! That's French!

Is there anything better to say "I love you!" that a Blue Ribbon (literally) French dish?


While traditionally Cordon Bleu is made fried in hot oil, we want you to have beautifully preserved arteries and live 100 years alongside the love of your life - so we're making it in the oven.


You'll notice we're using ham for this dish. This should not be a common ingredient in your kitchen (same applies for all cold cuts), yet having it rarely is not a complete no-no, especially if you're only using a small amount - for flavor, like we did with this dish.


We also used a bit of beer for flavoring the asparagus and the creamy sauce that goes it. We chose to do this because, chemically, beer is very compatible with asparagus.

We opted for a local beer called Aphrodisiac - a dark ale. This was mostly because its name was spot on for this week's theme. Please don't take this as a firm recommendation. Any beer will do.


We hope you enjoy this dish. If you end up making it, please drop me a line or send me a photo so I know how it went. I'm a sucker for (success) stories.


This recipe is part of the 2020 - Week 43 Menu - Romantic Dinners. Look under Menus for the other recipes of the series or Subscribe to our mailing list and receive complete weekly menu ideas with everything from the grocery shopping list to all standardized recipes in a menu, as well as an organized Order of Cooking list to save you time in the kitchen.


Download the recipe here:

Cordon Bleu with Roasted Asparagus in a
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