Roasted Asparagus & Prosciutto with Hollandaise

Let’s just see: asparagus – cooked my favorite way – roasted. Proscuiutto, I just don’t even know where to start with that and let’s just gild the damn lily with hollandaise. Hello spring.

And today was a beautiful spring day. Windows open, birds doing their chirpy bird thing. Beautiful light on the crepe myrtles and river birches in the front yard. Yep – just a perfect day. And then I made this – just bonus points.
D&D_1663
1 pound fresh asparagus, pencil thin, but not thinner
Olive oil
Kosher salt and freshly ground black pepper
6 large slices prosciutto

Hollandaise Sauce:
2 large egg yolks, at room temperature
1 1/2 tablespoons freshly squeezed lemon juice – half a lemon or more if you like, yes
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
big pinch of cayenne pepper
6 tablespoons (3/4 stick) unsalted butter

Preheat the oven to 400 degrees.

Break the asparagus when it breaks naturally to get rid of the tough ends. Place on a  single layer on a sheet pan, drizzle with olive oil, and sprinkle with  salt and freshly grated black pepper. Roast for 10 minutes, until the stalks are just tender and yummy. Meanwhile, place the prosciutto in a single layer on another sheet pan and roast in the same oven for 5 minutes.

Arrange the asparagus on 3 plates. Place 2 slices of prosciutto on top of each pile, drizzle with hollandaise and serve.

Hollandaise:
Place the egg yolks, lemon juice, salt, black pepper, and cayenne pepper in the jar of a blender and process on low for 15 seconds. Melt the butter in a small saucepan* until it is sizzling hot. Remove the small clear insert in the top of the blender. With the blender on low, slowly add the hot butter to the egg and lemon mixture and blend for 30 seconds, until the sauce is very thick. Use immediately.

Notes: Will go back to my America’s Test Kitchen Hollandaise. Otherwise, this is pretty perfect if you like asparagus. This hollandaise is easy, but not as thick as I like. I kind of like my hollandaise on the gloppy side. Is gloppy even a word??

Beautiful spring dish – will do this again when the asparagus is calling me. Which it does –  quite often.

*Am finally going to do it – buy a little pot just to melt butter in. Butter in the microwave is just so damn temperamental. It gets on my nerves, wastes butter and makes a big mess of the microwave. It is the little things in the kitchen than can just make one mad.

Source: modified from Ina Garten

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