Baby asparagus in Parma ham with basil

Recipe from: 9/1/2007 12:00:00 AM

Ingredients 7
Servings 1
Minutes 30


Serving Change
  • 350
    baby asparagus
  • 10
    fresh basil leaves
  • 200
    Parma ham
  • Sauce:
  • 125
  • 2
    large egg yolks
  • 30
    lemon juice


1. Wrap the baby asparagus in basil leaves and then in Parma ham. Place them on a lightly greased baking tray and grill them for eight minutes.
2. Sauce Beat the butter until light in colour. Add the egg yolks, one at a time, beating well after each addition. Transfer this mixture into a small, heavy-based saucepan. Now add the lemon juice and season to taste with salt and freshly ground black pepper. Add 100ml boiling water to the mixture and gently stir over a low heat until the mixture reaches the consistency of custard. Spoon the mixture over the asparagus and serve immediately, with the remainder on the side for dipping.

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