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Asparagus And Prosciutto Bundles With Hollandaise

A home-style Asparagus And Prosciutto Bundles With Hollandaise made with Spears Asparagus Trimmed, Prosciutto Cut Into Thirds Lengthwise, Butter, Egg Yolks, and Lemon Juice. Serves 24. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 24
• 8 slice
• 175 g
• 4
• 1 tbsp
• to taste

Method (preview)

1. 1

   Blanch the asparagus in boiling salted water for 2 minutes, then drain and cut the spears in half.

2. 2

   Melt the butter in a small saucpan. Skim any froth off the top.

3. 3

   Cool the butter a little.

4. 4

   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.

5. 5

   Using a wire whisk, beat for about 3 - 4 minutes, or until the mixture is thick and foamy.

6. 6

   Make sure the bowl does not get too hot or you will end up with scrambled eggs.

7. 7

   Add the butter slowly, a little at a time at first, whisking well between each addition.

8. 8

   Keep adding the butter in a thin stream, whisking continuously until all the butter has been used.

9. 9

   Stir in the lemon juice and season with salt and white pepper.

10. 10

    Place in a bowl and serve warm with the asparagus.