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Wednesday, February 29, 2012 

Lemon Herbed Asparagus with Pine Nuts and Gorgonzola wrapped in Proscutto with Hollandaise Sauce



1 large bunch fresh Asparagus
6 sprigs fresh Rosemary
2 cloves garlic, chopped
1 lemon, juiced and zested
1/2 cup Pine Nuts, roasted
8 large slices Prosciutto
1/2 cup Gorgonzola cheese
capers to garnish

Hollandaise Sauce:
4 egg yolks (or equivalent in Egg Beaters)
2 tsp lemon juice
2 tbsp water
1 tbsp Dijon Mustard
1 cup butter, melted
dash of Worcestershire Sauce
Salt & Pepper to taste

In a small baking dish filled with 1" boiling water, blanche Asparagus for 3-4 minutes, then drain and 'cold shock' the asparagus under cold water. Drain and allow to dry on kitchen towels. In a medium size lightly oiled baking dish, lay down 1/4 of the Asparagus sprigs onto several flat slices of Prosciutto, constituting a wrap. Generously cover the asparagus with the gorgonzola, pine nuts, garlic, line with the rosemary sprigs, and lemon zest. Roll up and wrap and secure with toothpicks for baking. Sprinkle capers around asparagus. Then place into oven and bake for 20 minutes.

While baking, prepare Hollandaise Sauce:
In a stainless steel bowl over a pot of simmering water (do not allow bowl to touch the simmering water) over medium heat, wisk mixture of egg yolks, lemon juice, water, mustard, butter and other ingredients slowly for 15-20 minutes until pale yellow and thick.

Remove Asparagus from oven and plate, then smother with the Hollandaise sauce. Garnish with the reserve of rosemary sprigs.

 

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