Prosciutto Wrapped Asparagus Delight

This prosciutto-wrapped asparagus with hollandaise dip transforms ordinary vegetables into an elegant appetizer that impresses every guest who tries it. The combination of crispy, salty prosciutto and tender asparagus paired with rich, buttery hollandaise creates a perfect balance of flavors and textures.

I first served this at an impromptu dinner party when I needed something quick yet sophisticated. The platter was empty within minutes, and now it has become my signature appetizer whenever we entertain.

Ingredients

• Fresh asparagus spears: Choosing bright green stalks with tight tips ensures tenderness and flavor
• Thinly sliced prosciutto: The quality matters tremendously opt for Italian prosciutto di Parma for best flavor
• Olive oil: A good quality extra virgin olive oil enhances the natural flavors
• Egg yolks: The foundation of hollandaise sauce use fresh eggs at room temperature for best results
• Unsalted butter: Clarified butter works best but regular melted butter is fine too
• Fresh lemon juice: Brightens the sauce avoid bottled juice as it lacks the vibrant acidity
• Cayenne pepper: Just a tiny pinch adds complexity without overwhelming heat
• Salt and black pepper: Fresh ground pepper makes a noticeable difference

How To Make Prosciutto Wrapped Asparagus with Hollandaise Dip

Prepare the asparagus:

Wash asparagus thoroughly and snap off woody ends where they naturally break. Pat completely dry as moisture will prevent the prosciutto from crisping properly. Divide asparagus into bundles of 3 to 4 spears depending on thickness.

Wrap with prosciutto:

Take each bundle and wrap a slice of prosciutto around the middle section in a spiral pattern leaving the tips exposed. The natural moisture of the prosciutto will help it adhere to itself. Arrange wrapped bundles on a plate while preparing the pan.

Cook to perfection:

Heat olive oil in a large skillet over medium high heat until shimmering but not smoking. Place asparagus bundles in a single layer being careful not to overcrowd the pan. Cook for 2 minutes then gently roll to cook evenly on all sides until prosciutto becomes crispy and asparagus turns bright green and tender about 6 minutes total.

Create the hollandaise base:

Set up a double boiler by placing a heatproof bowl over a pot of barely simmering water ensuring the bottom of the bowl doesn't touch the water. Add egg yolks water and lemon juice to the bowl and whisk vigorously until mixture becomes pale and frothy about 2 minutes.

Emulsify the sauce:

While continuing to whisk very slowly drizzle in warm melted butter in a thin stream. This gradual addition is crucial for proper emulsification. Keep whisking constantly until all butter is incorporated and sauce thickens enough to coat the back of a spoon about 5 minutes.

Season and serve:

Remove hollandaise from heat and immediately season with salt pepper and a tiny pinch of cayenne if desired. Transfer to a small serving bowl and serve alongside hot crispy asparagus bundles for dipping.

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My favorite part of this recipe is watching guests dip the asparagus into the hollandaise and seeing their expressions of delight. My husband who once claimed to dislike asparagus now requests this dish specifically when we have company over proving that sometimes presentation and accompaniments can transform even the most contested vegetables.

Make Ahead Options

The beauty of this recipe lies in its quick preparation but you can still prepare elements in advance. Trim and clean asparagus up to two days ahead storing in the refrigerator wrapped in damp paper towels inside a perforated plastic bag. You can even wrap the asparagus with prosciutto several hours before cooking just cover with plastic wrap and refrigerate. However hollandaise sauce should always be made just before serving as it doesn't reheat well and can separate.

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Fixing Broken Hollandaise

Even experienced cooks occasionally end up with a separated hollandaise sauce. If your sauce breaks do not panic. The most common fix is to add a teaspoon of hot water while whisking vigorously. If that doesn't work start fresh with a new egg yolk in a clean bowl whisk well then slowly drizzle in the broken sauce treating it like melted butter. The new emulsion should stabilize and rescue your sauce. Temperature control is critical too hot and the eggs cook too much too cool and the butter solidifies.

Seasonal Variations

While asparagus is at its peak in spring this recipe adapts beautifully to other vegetables throughout the year. Try wrapping prosciutto around blanched green beans in summer roasted carrots in fall or even endive spears in winter. The hollandaise pairs wonderfully with all these variations though you might adjust the cooking time depending on the vegetable. For heartier vegetables like carrots consider parboiling them first before wrapping and searing.

Serving Suggestions

This versatile appetizer transitions seamlessly from casual gatherings to formal dinner parties. For an elegant presentation arrange the asparagus bundles standing upright in a short glass with hollandaise in the bottom allowing guests to dip as they please. Alternatively create a beautiful platter with the asparagus laid flat and hollandaise in a small bowl alongside. This dish pairs beautifully with champagne or a crisp white wine like Sauvignon Blanc or Pinot Grigio.

Frequently Asked Questions

→ Can I use bacon instead of prosciutto?

Yes, bacon can be used in place of prosciutto. Cook it until crispy, keeping an eye on the asparagus to avoid overcooking.

→ How do I keep the Hollandaise sauce warm?

Hollandaise sauce can be kept warm over a pan of simmering water, but do not overheat as it can curdle.

→ What can I serve with prosciutto-wrapped asparagus?

This dish pairs well with rice, roasted potatoes, or a refreshing green salad for a complete meal.

→ Can I prepare this dish in advance?

You can prepare the asparagus and make the Hollandaise sauce ahead of time, but cook the wrapped asparagus just before serving for the best taste and texture.

→ How do I ensure my Hollandaise sauce doesn't separate?

Whisk continuously while slowly drizzling in the butter, maintaining a steady temperature to prevent the sauce from breaking.