Asparagus Wrapped in Prosciutto
- Level: Easy
- Yield: 8 servings of 2 asparagus spears each
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 152
- Total Fat
- 12
- Saturated Fat
- 7
- Carbohydrates
- 2
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 10
- Cholesterol
- 80
- Sodium
- 812
- Total: 25 min
- Prep: 20 min
- Cook: 5 min
Ingredients
6 tablespoons butter
2 egg yolks from pasteurized eggs (these are identified in stores as "pasteurized" and although not cooked, they have been sufficiently heated for food safety)
1 1/2 teaspoons fresh lemon juice
1/8 teaspoon ground white pepper
Dash salt
16 asparagus spears, tough ends snapped off, and boiled until just tender but still bright green
16 slices prosciutto, thinly sliced
Directions
- Clarify butter by melting it in a very small pot or metal container over low heat and scooping out the foam that rises. Then, spoon off the clear butterfat to a clean bowl or container, being careful not to disturb the water or milk solids at the bottom. The clear portion is clarified butter. Set this aside briefly in a warm place. Combine the egg yolks, lemon juice, white pepper, and salt in a blender and process at high speed for about 60 seconds. Leaving the blender running, pour the clarified butter through the feed opening of the blender in a slow steady stream and mix until thickened. Pour into a shallow plate. Dip each asparagus spear into the sauce so that three-fourths of the stick is covered to hold prosciutto in place, then wrap a slice of prosciutto over the sauce on each asparagus spear, leaving a dry end for guests to serve themselves.