• 8 asparagus stalks
  • 8 thin slices of prosciutto
  • 4 boneless chicken thighs
  • Butter
  • Salt and ground black pepper to taste
  • 180 gr (6 oz.) classic Oka cheese cut into cubes
  • 50 ml (1/4 cup) of 3,25% milk
  • 2 egg yolks
  • 100 gr (3 1/2 oz.) of mixed young lettuce leaves
  • Salad dressing to suit your taste
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  • Peel and blanche the asparagus in salted boiling water then cool in an ice bath. Cut the asparagus into pieces no longer than the width of the chicken thighs saving the asparagus tips to decorate your servings. Preheat the oven to 180°C (350°F). Wrap the asparagus pieces in the prosciutto slices to make 4 small rolls. Place these rolls in the center of the chicken thighs then roll and tie.
  • Cook in the oven for about 20 minutes or until a meat thermometer indicates an inner temperature 77°C (170°F). In the meantime, prepare the fondue. Put the cheese in a double boiler and add the milk and egg yolks. Melt slowly while stirring. (Do not overheat to avoid excessive coagulation of the egg yolks). Once the cheese is melted and the mixture is creamy, remove from heat set aside in a warm place. Season the lettuce leave with salt, pepper and salad dressing. Serve the chicken thighs topped with cheese fondue, trimmed with the asparagus tips accompanied by the young lettuce leaves.

Chef's notes