White asparagus rolls with ham and cheese, breaded and fried until golden and crispy, are there every time we celebrate something at home, whether it's a birthday, Epiphany, or simply that we've all gotten together after months without seeing each other. If they’re not on the table, my family complains.
I know what you're thinking. "Canned asparagus, breaded? Really?" Oh, friends! If you've never tried them made this way, you're missing out on one of the greatest pleasures of comfort cooking.
It's an incredibly humble dish, yes, but when you bite into that golden, crispy crust and get to the juicy inside of the asparagus melted with cheese... it's simply out of this world.
Today I'm opening up my family's recipe notebook to not only tell you how to make them but also the little mistakes I made myself until I got them to turn out exactly as perfect as my aunt's (the real expert).
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Since this recipe has so few ingredients, the quality of each one really stands out. There are no heavy sauces here to hide a bad ingredient.
Here are the detailed steps. It's a quick recipe, but it requires care in execution. Let's get to it!
Gently take the asparagus out of the jar so you don't damage the tips. Place them on a tray lined with kitchen paper towels. Put another layer of paper on top. Leave them to drain like this to get rid of the moisture.
On a clean surface, lay out a slice of cooked ham. On top, place a slice of cheese (if it sticks out too much on the sides, fold it slightly inward; the cheese should never be left exposed). Put the white asparagus at the end closest to you and start rolling, forming a compact cylinder.
Prepare two deep plates side by side. In the first one, put the bread crumbs. In the second one, beat the two eggs with a pinch of salt until they foam a little.
Pass the ham roll through the egg, making sure the ends (where the asparagus shows) are well sealed. Then, dip it in the bread crumbs, turning it over so it gets coated well on all sides. If you want them crunchier, repeat the breading twice for each roll.
Heat the oil in a medium pan over medium-high heat. You'll know it's ready if you drop a little bit of egg in and it bubbles up to the surface immediately.
Carefully place the rolls in the pan (always with the ham fold down first, so the heat seals it and it doesn't open). Fry them in small batches so the oil doesn't cool down. Cook about 2 minutes per side, flipping them with tongs, until they have a beautiful golden color.
Take them out onto a plate with some paper towels to absorb the excess grease. Let them cool down a bit (the cheese is super hot inside!) and serve them immediately.
Pair this with a nice cold beer, or a fruity white wine, and I promise you'll touch the sky. It's the perfect bite: crispy on the outside, tender on the inside, with that salty touch of ham that balances the natural sweetness of the white asparagus.
If you're looking for more appetizer recipes, don't miss the mini battered sausages!
If you feel like making them this weekend, leave me a comment below telling me if you managed to keep the cheese inside the roll (I'm sure you did!). See you in the next recipe!
Discover how to make authentic white asparagus rolls with ham and breaded cheese. A traditional recipe, crispy on the outside and creamy on the inside, with the ultimate trick to keep the cheese from escaping in the pan.
On a flat surface, place a slice of ham, then a slice of cheese on top, and a couple of asparagus at one end.
Carefully roll it up, making sure the cheese doesn't spill out of the little roll.
Dip the little rolls in egg and breadcrumbs.
If you want them crunchier, coat them twice.
Fry in plenty of oil, turning them carefully, until they are golden brown.
