- 36 asparagus spears, trimmed, blanched
- 1 sheet puff pastry, thawed
- 6 oz. parmesan cheese
- egg wash (see below)
- 1 recipe hollandaise sauce (see below)
- 12 slices prosciutto (6x1/2-inch ribbons)
- 1 egg
- 1 Tbsp water
- 2 egg yolks
- 6 oz. clarified butter
- 1 tsp lemon juice
- 1 pinch cayenne pepper
- 1 pinch salt
Heat yolks over double boiler. Slowly whisk in butter. Finish with spices and lemon juice.
Preheat oven to 350 degrees.
Stretch puff pastry by 50 percent with rolling pin dusted with flour. Cut into 6x1/2-inch strips and brush with egg wash.
Sprinkle 4 ounces parmesan cheese onto pastry. Lay prosciutto on puff pastry (one piece per pastry). Lay 3 pieces of asparagus at a 45-degree angle on pastry with prosciutto. Roll pastry around asparagus, top to bottom.
Sprinkle with remaining parmesan cheese and bake 15-20 minutes.
Top with hollandaise and enjoy!