Asparagus Wrapped in Parma Ham with Hollandaise Sauce

Mothers Day is upon us and so the time has come to gain faction with the Mother-In-Law. Hubby is sorting out the main course, leaving me to handle the starter and dessert. So first up, given she’s rather fond of asparagus, I’m trying this out.

12 Asaparagus spears
12 slices of Parma ham

Hollandaise Sauce
2 large eggs, separated
1 dessert spoon lemon juice
1 dessert spoon white wine vinegar
110g butter
salt and pepper

1. Preheat the oven to 200C/392F/Gas6.

2. Place each asparagus spear lengthways across a slice of Parma ham and roll up to completely envelop the asparagus.

3. Place asparagus and ham parcels on a baking tray and bake in the oven for 10-12 minutes until ham is crisp.

4. Place egg yolks in a bowl with a pinch of salt and pepper and blend thoroughly with a food processor or blender for one minute.

5. Put lemon juice and vinegar in a saucepan and heat until the mixture starts to bubble and simmer.

6. Switch on blender and pour lemon/vinegar mixture in to egg yolks in slow steady stream. Switch blender off again.

7. Using the same saucepan, heat the butter over a gentle heat, being careful not to let it brown. When butter is foaming, switch the blender on and pour in the butter in a thin, slow trickle.

8. When all the butter is incorporated, turn the blender off and wipe around the sides of the bowl with a spatula to get all the sauce, then blend one last time to incorporate it all.

9. In a separate, clean bowl, whisk the egg whites until they form peaks. Fold in to sauce immediately and serve.

And I was so eager to get eating that I forgot to take a picture of the finished product, so here’s a picture of the leftovers: