Asparagus with Sauce Hollandaise and Serrano Ham

2 kg fresh white asparagus

Sauce Hollandaise
4 egg yolks
1 tablespoon fresh lemon juice
1/2 cup butter, melted and cooled
salt and pepper to taste

12-16 slices of Serrano or Parma ham

Serves 4
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Peel the asparagus and cut off dry or wooden ends. Put into a pot with cold, slightly salted water and bring to boil. Cook for about 20 minutes or until asparagus is tender. Make sure not to overcook. Drain.
While the asparagus is cooking, make the Sauce Hollandaise.

Sauce Hollandaise

Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. If the sauce gets too thick, whisk in a few drops of warm water before serving.

Transfer asparagus to plates. Wrap 3-4 spears in a slice of Serrano or Parma. Drizzle Sauce Hollandaise over it. Serve with boiled new or oven roasted potatoes.
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