Compositions for Dining

White Asparagus With Hollandaise And Prosciutto

A blissful lunch treat or side dish. So easy and quick.
Authored by: Ludwig van Food
Estimated Cost: $15
Difficulty: Easy
Suggested Beverage: Sparkling Wine, Sauvignon Blanc
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Lunch, Side Dish
Cuisine German
Calories 1707

Equipment and Supplies


For the asparagus

  • 12 ounces white asparagus, peeled, if not done already, and woody ends ttimmed
  • salt, for salted water

For the hollandaise

  • 10 tablespoons unsalted butter
  • 3 egg yolks
  • 1 tablespoon lemon juice
  • 1 pinch onion powder
  • 1 pinch cayenne

For the prosciutto

  • 8 slices prosciutto, or Black Forest ham
  • 1 cantalope, cubed into 1-inch squares


For the asparagus

  • Bring a large saucepan with salted water to a boil.
  • Drop in the asparagus and blanch for 3 minutes, longer if the stalks are super thick.
    12 ounces white asparagus
  • Pluck the aspargus out with tongs and into a colander and rinse them with cold water.

For the hollandaise

  • Melt the butter slowly in a small pot. Try not to let it boil—you want the moisture in the butter to remain there and not steam away.
    10 tablespoons unsalted butter
  • Blend egg yolks, lemon juice and seasonings until lightened in color.
    3 egg yolks, 1 tablespoon lemon juice, 1 pinch onion powder, 1 pinch cayenne
  • Turn the blender to its lowest speed and slowly pour in the butter.
    10 tablespoons unsalted butter
  • If yon want a thinner, add a little water and blend again. Use within an hour.

For the prosciutto

  • Wrap each slice of prosciutto around a cube of cantalope and fix with a toothpick.
    8 slices prosciutto, 1 cantalope


  • Put a couple of prosciutto-melon on each plate. Lay asparagus alongside and put a little hollandaise on the asparagus.

Private Notes

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