Monday, March 18

Roasted Asparagus & Prosciutto with Hollandaise

Since I conquered poached eggs (see here), I figured I'd take on another notoriously difficult recipe: hollandaise sauce. Traditionally, it's made by slowly whisking the ingredients over a double boiler until thick and rich, but this version can be made in just a few minutes using a blender. The key is to make sure all ingredients are at room temperature so that the sauce can thicken properly. The roasted asparagus and crunchy prosciutto are a perfect pairing for an easy brunch or light lunch. Serve some bread alongside for mopping up any extra sauce.

Roasted Asparagus & Prosciutto with Fried Eggs & Hollandaise:
For Sauce
  • Place 2 room-temperature egg yolks, 1 tbsp. lemon juice, 3/4 tsp. salt, a pinch of pepper, and a pinch of cayenne pepper in a blender.
  • Blend for a few seconds to combine the ingredients, then remove the lid from the top of the blender and slowly add in 6 tbsp. melted butter* while the motor is running.
  • Blend for 30-60 seconds, or until sauce is thick.
For Asparagus & Prosciutto
  • Trim the ends off 1 bunch of asparagus, toss with 1 tbsp. olive oil, and season with salt and pepper.
  • Roast asparagus in a 425F oven for 5-8 minutes, or until almost tender.
  • Meanwhile, arrange 4 thin slices of prosciutto in a single layer on another baking sheet.
  • Add to the oven and cook for another 5 minutes, or until very crispy.
  • Remove both sheet pans and let cool slightly.
  • Melt a small pat of butter in a small pan. Crack in 2 eggs, season with salt and pepper, and cook until whites are set and yolks are still runny.
  • To serve, arrange some of the asparagus on the plate, top with prosciutto, and then an egg. Drizzle hollandaise sauce over top.

Serves two
*The butter must be extremely hot in order to thicken the sauce.