| Level: | Easy |
| Total: | 35 min |
| Prep: | 20 min |
| Cook: | 15 min |
| Yield: | 3 servings |
Ingredients
- 1 pound fresh asparagus (not too thin)
- Good olive oil
- Kosher salt and freshly ground black pepper
- 6 large slices prosciutto
- 1 1/2 tablespoons unsalted butter
- 3 extra-large eggs
- Easy Hollandaise Sauce, recipe follows
- 2 extra-large egg yolks, at room temperature
- 1 1/2 tablespoons freshly squeezed lemon juice
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- Pinch of cayenne pepper
- 6 tablespoons (3/4 stick) unsalted butter
Instructions
- Preheat the oven to 400 degrees.
- If the asparagus are thick, peel them halfway up the stalks. Cut off and discard the bottom third of the asparagus. Place the asparagus in a single layer on a sheet pan, drizzle with olive oil, and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Roast for 10 minutes, until the stalks are just tender. Meanwhile, place the prosciutto in a single layer on another sheet pan and roast in the same oven for 5 minutes.
- Melt the butter in a medium (10-inch) saute pan over medium heat and wait until the bubbles almost subside. Crack the eggs into the skillet, keeping them separate, if possible. Sprinkle the eggs generously with salt and pepper and cook over medium heat until the whites are cooked but the yolks are still runny. Don’t turn them over!
- Arrange the asparagus on 3 plates. Place 2 slices of prosciutto on top of each pile, drizzle with hollandaise, and place a fried egg on top of the prosciutto. Serve hot.
- Place the egg yolks, lemon juice, salt, black pepper, and cayenne pepper in the jar of a blender and process on low for 15 seconds. Melt the butter in a small saucepan until it is sizzling hot. Remove the small clear insert in the top of the blender. With the blender on low, slowly add the hot butter to the egg and lemon mixture and blend for 30 seconds, until the sauce is very thick. Use immediately.
Nutrition Facts
| Serving Size | 1 of 3 servings |
| Calories | 522 |
| Total Fat | 45 g |
| Saturated Fat | 23 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 23 g |
| Cholesterol | 455 mg |
| Sodium | 1106 mg |
| Serving Size | 1 of 3 servings |
| Calories | 522 |
| Total Fat | 45 g |
| Saturated Fat | 23 g |
| Carbohydrates | 8 g |
| Dietary Fiber | 3 g |
| Sugar | 3 g |
| Protein | 23 g |
| Cholesterol | 455 mg |
| Sodium | 1106 mg |
Reviews
This recipe is so good for an evening meal, even without the hollandaise. All that is needed is just a good bread to soak up the egg yolk. Must use thicker asparagus and definitely peel it.
Delicious, easy, and luxurious! Make sure to us only Diamond brand kosher salt.
This is fantastic!! Followed recipe exactly. (Make sure to use Diamond Crystal Kosher Salt or equivalent/less of Morton’s Kosher salt). Made it on Sunday afternoon for early dinner. So easy yet very sophisticated. Thanks Ina for another foolproof recipe.
I made this for the first time, and it was delicious! I love Ina’s recipes.
Oh my!!!!!!!’ This is fantastic!!!!! My 13-year-old didn’t give me a hard time about the asparagus!!!!! My meat, and potato man scarfed right now. Thank you
Fabulous Recipe!! Very simple to make, best hollandaise sauce I’ve ever had!!
The prosciutto is what makes this salty, prosciutto is cured with salt. Knowing this we cut back the salt to a 1/2 tsp in the sauce and omitted it on the asparagus, other than that followed the recipe to a T. Delicioso!!!! Will be making this again and again and will be sharing this recipe with everyone!!
Fast and delicious
Great tasting my family loved it.
A Great Sauce. Quick and easy. Followed the recipe and cut down on the salt. Used a dash of liquid hot sauce. Sublime. Will make again soon!!!!!
I am going to make this again for sure!! The only thing I would recommend is reducing the salt and lemon in the sauce. My lips are still puckering from the amount of lemon. It calls for 1 1/2 tablespoons of lemon juice but I would suggest using 1/2 to start with. Will make for sure again though!!