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1# peeled white asparagus
1/3 # proscuitto di Parma
3/4 # clarified butter
2 oz Sauternes or Barsac
1/2 tsp. mint chiffonade
1 dozen quail egg yolks
kosher salt and white pepper to taste
dash of lemon juice



Wrap each stalk of asparagus with a 2" band of proscuitto and lay them in a small pan one layer thick and cover in butter.
Cover the pan tightly with aluminum foil and place in a 400 degree oven, cook for 15-20 minutes.
Strain the butter from the asparagus and reserve for the hollandaise sauce.
Add sauternes to the quail egg yolks and proceed with a standard hollandaise method, use 6 ounces of butter for the hollandaise.
Whip in the mint, lemon juice and season with salt and white pepper.
Nape the asparagus with the hollandaise and serve immediately