Asparagus with Sauce Hollandaise (Renate Bromberg)

Photo: Bromberg/Hermolin
Because of its delicate nature, it is best to cook asparagus for a brief time whether you boil steam or grill it. Eaten raw, the flavor resembles that of fresh green peas.
10 spears of green asparagus
3 strips of boiled ham or prosciutto
1 tablespoon butter
1 tablespoon lemon juice
1 tablespoon Sauce Hollandaise
Bring water to a boil in a wide saucepan, add salt
Cook asparagus spears until just tender
Immediately plunge into cold water
Drain on towel
Wrap 3 or 4 spears each in ham or prosciutto.
Dribble lemon juice and melted butter on spears

If you feel decadent, substitute Sauce Hollandaise for the lemon juice and melted butter.

Sauce Hollandaise
yields about 3/4 cups
1/2 cup unsalted butter
3 egg yolks
2 tablespoons lemon juice
1/4 teaspoon salt
Pinch of cayenne pepper

Heat butter to bubbling, but be careful not to brown it. Place remaining ingredients into a blender. Turn motor on low speed and add hot butter gradually. Blend about 15 seconds.

Store leftover sauce in refrigerator. It can be used for a wide variety of vegetables.