Asparagus and Prosciutto Bundles with Hollandaise

Makes 24 Pieces.


Ingredients:

• 24 spears fresh asparagus, trimmed
• 8 slices prosciutto, cut into thirds lengthways

Hollandaise:

• 175 grams butter
• 4 egg yolks
• 1 tablespoon lemon juice
• ground white pepper

Procedure:

1. Blanch the asparagus in boiling salted water for 2 minutes, then drain and refresh in cold water.  Pat dry, then 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.
2. To make the hollandaise, melt the butter in a small saucepan.  Skim the butter in a small saucepan.  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.  Try to avoid using the milky whey in the bottom of the pan, bot don't worry if a little gets in.  Stir in the lemon juice and season with salt and white pepper.  Place in a bowl and serve warm with the asparagus.

-Lifted from Finger Food Periplus 2010