Recipe Archives->Vegetables->Asparagus Bundles 02

Asparagus And Prosciutto Bundles With Hollandaise
Makes 24 bundles

24 spears asparagus, trimmed
8 slice prosciutto, cut into thirds lengthwise
                                                                                
175 gram butter
4 egg yolks
1 tablespoon lemon juice
white pepper

Blanch the asparagus in boiling salted water for 2 minutes, then
drain and cut the spears in half. Lay the bottom half of each spear
next to its tip, then secure together by wrapping a piece of
prosciutto around them.

Melt the butter in a small saucpan. Skim any froth off the top.
Cool the butter a little. Combine the egg yolks and 2 tablespoons
of water in a small heatproof bowl placed over a saucepan of simmering
water, making sure the base of the bowl does not touch the water.
Using a wire whisk, beat for about 3 - 4 minutes, or until the
mixture is thick and foamy.  Make sure the bowl does not get too
hot or you will end up with scrambled eggs.  Add the butter slowly,
a little at a time at first, whisking well between each addition.
Keep adding the butter in a thin stream, whisking continuously until
all the butter has been used. Stir in the lemon juice and season
with salt and white pepper. Place in a bowl and serve warm with the
asparagus.

Printable version: asparagus-bundles02.txt.