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Chicken thighs stuffed with asparagus and Oka Classique fondue

Author: Les Cultures de chez nous
Preparation 20
Baking 30
Portions 4
Freezing No


  • 8 fresh asparagus
  • 8 fine prosciutto slices (grison, bresaola or Bayonne ham)
  • 4 boneless chicken thighs
  • Butter
  • Salt and pepper up to taste
  • 180 gr (6 oz) of diced Oka Classique cheese
  • 50 ml (1/4 cup) of milk
  • 2 egg yolks
  • 100 gr (3 1/2 oz) of lettuce sprouts
  • Vinaigrette up to choice
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  • Peel and blanch asparagus in salted boiling water. Cool down in a container filled with icy water. Slice asparagus into chunks (can't be longer than chicken thighs). Set aside tips for plates garnishing.
  • Preheat oven at 350 °F (180 °C).
  • Roll asparagus chunks with prosciutto slices to obtain 4 small rolls. Set asparagus pieces at the center of chicken thighs, roll and tie up. Butter lightly, salt and pepper. Set on an oven safe non-stick plate covered with parchment paper.
  • Oven bake 20 minutes or until a meat thermometer indicates 170 °F (77 °C). Meanwhile, prepare fondue.
  • Set cheese in a stainless steel bowl, add milk and egg yolks. Melt slowly in a bain-marie while stirring (dot not over heat to avoid excessive coagulation of egg yolks). Once cheese melted and the preparation creamy, remove bowl from bain-marie and set in a warm space. Season lettuce sprouts with salt, pepper and vinaigrette.
  • Serve chicken thighs coated with cheese fondue. Garnish with asparagus tips and lettuce sprouts.

Chef's notes