Asparagus Wrapped in Prosciutto

Name: Asparagus Wrapped in Prosciutto
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H25M0.000S
Yield: 8 servings of 2 asparagus spears each
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

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Level: Easy
Total: 25 min

Prep: 20 min
Cook: 5 min

Yield: 8 servings of 2 asparagus spears each

Level: Easy
Total: 25 min

Prep: 20 min
Cook: 5 min

Yield: 8 servings of 2 asparagus spears each

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.

Recipe courtesy Robert Irvine with Brian O'Reilly, Harper Collins Publishers, 2007

My Private Notes

Show: Dinner: Impossible

Episode: The Catwalk Chef

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