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This ham-wrapped asparagus with buttery dip turns basic veggies into a fancy starter that'll wow anyone who tastes it. When you pair crispy, salt-cured ham and soft asparagus with smooth, creamy hollandaise, you get a taste combo that just works on every level.
I whipped this up at a last-minute dinner with friends when I wanted something quick but classy. The plate was empty in moments, and now everyone expects me to bring it whenever we hang out.
Ingredients
- Fresh asparagus spears: Go for bright green ones with tight tops for the best taste and texture
- Thinly sliced prosciutto: Don't skimp here - grab some authentic Italian prosciutto di Parma for amazing flavor
- Olive oil: Splash in some nice extra virgin stuff to bring out all the natural tastes
- Egg yolks: These make your hollandaise work - make sure they're fresh and not cold from the fridge
- Unsalted butter: Clarified is awesome but normal melted butter does the job too
- Fresh lemon juice: Adds that zing you need - skip the store-bought stuff that lacks punch
- Cayenne pepper: Just a tiny bit adds depth without making it spicy
- Salt and black pepper: Grinding your pepper fresh really makes a difference
How To Make Prosciutto Wrapped Asparagus with Hollandaise Dip
- Prepare the asparagus:
- Give asparagus a good wash and break off the tough ends where they snap naturally. Make sure to dry them completely since wet asparagus won't let the prosciutto get crispy. Group them into little bunches of 3-4 stalks depending on how thick they are.
- Wrap with prosciutto:
- Take your bundles and wrap each with a prosciutto slice around the middle in a spiral, leaving the tips showing. The prosciutto sticks to itself pretty well. Set these aside while you get your pan ready.
- Cook to perfection:
- Get some olive oil hot in a big pan over medium-high heat until it looks shimmery. Lay your bundles down without crowding them. Let them cook for 2 minutes, then roll them around to cook all sides until the ham gets crispy and your asparagus turns bright and tender - about 6 minutes altogether.
- Create the hollandaise base:
- Make a simple double boiler by setting a heat-safe bowl over a pot with barely simmering water, keeping the bowl above the water. Put egg yolks, some water and lemon juice in there and whisk hard until it gets pale and foamy, about 2 minutes.
- Emulsify the sauce:
- Keep whisking while you add warm melted butter super slowly in a tiny stream. This slow addition is key or it won't come together right. Don't stop whisking until all butter is mixed in and your sauce is thick enough to coat the back of a spoon - around 5 minutes.
- Season and serve:
- Take your hollandaise off the heat and right away add salt, pepper, and maybe a tiny bit of cayenne if you want. Pour it into a small bowl and serve it alongside your hot crispy asparagus bundles for dipping.
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I love watching people dip the asparagus into that creamy sauce and seeing them light up with pleasure. Even my husband, who used to say he hated asparagus, now asks for this dish when friends come over. It just goes to show that the right combo can change minds about veggies nobody thought they liked.
Make Ahead Options
This dish comes together super fast, but you can still do some prep work early. Clean and trim your asparagus up to two days before, just keep them in the fridge wrapped in damp paper towels inside a bag with some holes. You can even wrap them in prosciutto a few hours ahead - just cover with plastic and keep cold. But always make that hollandaise right before you serve since it doesn't warm up well and might split apart.
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Fixing Broken Hollandaise
Even folks who cook all the time sometimes end up with hollandaise that falls apart. Don't worry if yours splits. The easiest fix is adding a teaspoon of hot water while whisking like crazy. If that doesn't work, start over with a fresh egg yolk in a clean bowl, whisk it well, then slowly add your broken sauce like you would with butter. This should bring everything back together. Watch your temperature too - too hot and your eggs cook too much, too cold and your butter gets solid.
Seasonal Variations
Asparagus tastes best in spring, but this idea works great with other veggies all year round. In summer, try wrapping prosciutto around lightly cooked green beans. Fall is perfect for wrapped roasted carrots, and winter works well with wrapped endive leaves. The hollandaise tastes great with all these options, though you might need to adjust cooking times for different veggies. For tougher ones like carrots, maybe cook them partly first before wrapping and searing.
Serving Suggestions
This snack fits in anywhere from backyard parties to fancy dinners. For a cool presentation, stand the asparagus bundles up in a short glass with hollandaise at the bottom so guests can dip as they eat. Or just lay them flat on a nice plate with the sauce in a small bowl nearby. This goes really well with bubbly or light white wines like Sauvignon Blanc or Pinot Grigio.
Frequently Asked Questions
- → Can bacon be swapped for prosciutto?
Sure, you can trade prosciutto for bacon. Just cook the bacon to a crisp while making sure your asparagus stays tender.
- → What's the trick for keeping hollandaise warm?
Keep it warm by setting it over a pot of steaming water, but don't let it get too hot or it might split.
- → What pairs well with wrapped asparagus?
It's great with roasted potatoes, rice, or a light green salad to round out the meal.
- → Can I prep this ahead of time?
You can get the hollandaise ready and prep the asparagus earlier, but it's best to cook the wrapped asparagus fresh before eating.
- → How do I stop hollandaise from breaking?
Slowly add the butter while whisking constantly to keep the mixture smooth. Keep the heat steady, too.