Prosciutto-Wrapped Asparagus with Hollandaise

Start to finish: 25 minutes
Impresses: 6

For the asparagus:
1 pound asparagus
1/4 pound prosciutto, thinly sliced

For the hollandaise:
2 egg yolks
1 lemon, juiced
Dash of cayenne
½ cup (1 stick) butter, melted

For the asparagus:
Heat oven to 400 F.

Trim the flat ends of the asparagus and slice prosciutto in half lengthwise.

Starting at the tip of the asparagus, wrap one slice of ham around the three stalks to bundle. Repeat until all asparagus is wrapped and lay in a single layer on a baking sheet. 

Roast 15 minutes until slightly crispy. 

For the hollandaise:
Combine egg yolks, lemon juice and cayenne in a blender and blend on high until frothy.

With the blender set to low, slowly pour in melted butter until emulsified. 

To serve, drizzle over asparagus.