A blissful lunch treat or side dish. So easy and quick.
Estimated Cost: $15
Difficulty: Easy
Suggested Beverage: Sparkling Wine, Sauvignon Blanc
Equipment and Supplies
- 2-quart saucepan
- 4-quart saucepan
- tongs
- toothpicks
Ingredients
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
Method
For the asparagus
- Bring a large saucepan with salted water to a boil.salt
- 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
Plating
- Put a couple of prosciutto-melon on each plate. Lay asparagus alongside and put a little hollandaise on the asparagus.
Private Notes
Have you tried this recipe?Let us know how it was!