This super, super tasty dish is impressive but so easy to make. Perfect for a dinner party canape, a starter or for finger food – try this and I promise you will make it again and again!

Hollandaise sauce is notoriously difficult to make, but follow this easy step-by-step method and you’ll be able to knock it up whenever you want!

Recipe

1 bunch of asparagus – not the thin kind but not TOO fat, about 10 spears

10 slices of prosciutto

1 tbsp olive oil

salt and pepper

1 lemon, juice only

For the hollandaise sauce:

2 egg yolks

125g cold butter – cubed

Juice of half a lemon

salt and pepper

1 tsp of water – if needed for splitting emergencies!

Pre-heat your oven to 180c.

Hold the asparagus and pull down on the woody end until it snaps – it will automatically snap at the point where it is tender. You can use the woody ends in soup (as long as you blend them!) or just discard.

In a bowl, coat the asparagus in the olive oil, salt and pepper and half of the lemon juice. Place a piece of prosciutto on a board and lay a piece of asparagus on at one end and then just simply roll it up. Place onto a baking sheet and repeat until all wrapped.

Bake in the oven for 10-12 minutes until the asparagus is tender and the prosciutto is crisp.

While the asparagus bakes, make the hollandaise sauce.

In a small saucepan, put 2 inches of boiling water in and let the water come to a gentle simmer.

In a bowl that fits the pan tightly and the bottom doesn’t touch the water, whisk the egg yolks, lemon juice, some salt and pepper until the mixture is frothy and slightly thickened (about 2 – 3 minutes).

Add one piece of the cubed, cold butter and whisk until the butter is mixed in and repeat until all the butter has incorporated (hopefully without splitting!). The sauce should have thickened and become deliciously smooth.

PLEASE TAKE YOUR TIME! Do not be tempted to bung all the butter in. If you find the sauce has gone a grainy texture, I’m sorry to say it has split. BUT! you can rescue it by adding a drop of cold water. Stir a tsp of cold water through and it will miraculously un-split!

Remove the pan from the heat and use straight away if desired, or the sauce will keep well in its bowl, settled on the hot water as long as you give it an occasional whisk.

When ready, pour the hollandaise into a serving dish and pile the asparagus around for people to pick up and dip in!

Enjoy!