(serves 6)
- 18 thin slices of prosciutto
- 4 bunches white asparagus (you can also use green)
- 5 egg yolks
- 1/3 cup tarragon vinegar
- 1 bunch shallots
- 1 bay leaf
- 6 peppercorns
- 2 sprigs flat leaf parsley
- 1/3 cup white wine
- 250g unsalted butter, cubed
- Grated zest of 2 limes
Place prosciutto on baking tray and cook in moderate oven for 15 minutes or until crisp. Trim ends of asparagus and blanch in boiling salted water for 3 minutes. Drain and drop into a bowl of iced water.
Bring tarragon vinegar, white wine, shallots, bay leaf, peppercorns and parsley to boil. Allow to boil until reduced by two thirds. Strain and reserve liquid. Whisk egg yolks lightly and add strained liquid. Place in bowl over gently simmering water and continue to whisk until the yolks thicken and whiten slightly. Add butter, cube by cube, whisking constantly, until used up. Do not allow water below to boil and do not allow yolk mixture to boil. When all butter is added, remove bowl from heat and continue to whisk until cool. Fold through lime zest and season to taste with freshly cracked black pepper and sea salt.
Place a few spears of asparagus on a serving plate, top with a few shards of prosciutto. Continue until you have used up all the asparagus and prosciutto. Pour over lime hollandaise and cracked pepper and serve.