prosciutto-wrapped asparagus bundles with hollandaise

PALEO | GLUTEN-FREE

Now that you know how to make hollandaise, you’re probably feeling ready to take on the world.

(I don’t blame you.)

Thing is — you can’t (I mean you can, but you probably shouldn’t) just eat hollandaise by itself. You need a vehicle with which you can transport that liquid gold from your plate to your mouth.

Enter: prosciutto-wrapped asparagus bundles.

These guys are wonderfully luxurious, but could not be easier to make. Step 1: wrap prosciutto around asparagus. Step 2: stick in oven. That’s it! A puppymonkeybaby could make these things.

Make your hollandaise while the bundles are in the oven. I don’t think a puppymonkeybaby has the whisking skills it could need to make hollandaise, but you do!

Note: Asparagus is easiest to find in the late winter/springtime, when it’s in season (i.e. now). When you’re buying prosciutto, be sure to read the ingredients list. Avoid nitrites and nitrates! You should be able to find one that is just pork and salt.

Makes: 2-4 servings, depending on how hungry you are and what you’re serving it with

Total Prep/Cook Time: approximately 25 minutes

YOU’LL NEED

  • Cookie sheet
  • Aluminum foil or parchment paper

INGREDIENTS

INSTRUCTIONS

  1. Preheat oven to 400 degrees. Prep a cookie sheet with aluminum foil or parchment paper for easy clean-up.
  2. Separate asparagus into 4 even bundles. Although it may seem a little OCD, I like to count my asparagus and divide them evenly to make sure no one gets shorted.
  3. Carefully wrap 1-2 pieces of prosciutto tightly around each bundle of asparagus.
  4. Place bundles on the prepped cookie sheet, with room between them.
  5. Bake for about 20 minutes, until the asparagus tips are a little crispy.

MAKE IT A MEAL

To make this a balanced, delicious brunch, add 1-2 poached eggs per person. I’ll let Alton Brown teach you how. To make sure everything is hot and ready at the same time, I’d recommend putting your asparagus bundles in the oven, then making your hollandaise and pouring it into a Thermos to keep it warm while you poach your eggs.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s