Baby asparagus in Parma ham with basil

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.