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Crispy Prosciutto-Wrapped Asparagus Recipe with Easy Hollandaise Sauce

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A simple yet impressive appetizer featuring tender asparagus wrapped in crispy prosciutto, served with a silky, tangy hollandaise sauce. Perfect for quick weeknight snacks or elegant brunches.

Ingredients

Scale
  • 1 pound fresh asparagus spears, trimmed
  • 8–10 thin slices prosciutto (San Daniele or Parma recommended)
  • 4 tablespoons unsalted butter, softened
  • 3 large egg yolks, room temperature
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons water
  • Salt to taste
  • White pepper to taste
  • 1 tablespoon olive oil
  • Optional: pinch of cayenne or smoked paprika for hollandaise

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Trim the asparagus by snapping off the woody ends near the bottom. Rinse and pat dry.
  3. Lay out about 3-4 asparagus spears and wrap a single slice of prosciutto around the bundle. Repeat until all asparagus is wrapped.
  4. Place the bundles on the baking sheet and brush lightly with olive oil. Bake for 12-15 minutes, flipping halfway through, until prosciutto is golden and crisp and asparagus is tender but bright green.
  5. While asparagus roasts, make the hollandaise sauce: In a heatproof bowl, whisk together egg yolks, lemon juice, and water until combined.
  6. Set the bowl over gently simmering water (double boiler style). Whisk constantly until the mixture thickens and coats the back of a spoon, about 5-7 minutes.
  7. Remove from heat and whisk in softened butter a tablespoon at a time until fully incorporated and sauce is smooth and velvety. Season with salt and white pepper. If sauce is too thick, whisk in a teaspoon of warm water to loosen.
  8. Serve immediately by arranging the crispy prosciutto-wrapped asparagus on a platter and drizzling generously with hollandaise sauce.

Notes

Use room temperature eggs to reduce risk of curdling. Whisk hollandaise constantly over gentle heat to avoid scrambling. If sauce starts to break, whisk in a teaspoon of cold water off heat to bring it back together. For dairy-free, substitute vegan butter; for vegan version, use plant-based prosciutto and vegan hollandaise alternatives. Leftover asparagus can be reheated in oven; hollandaise is best made fresh.

Nutrition

Keywords: prosciutto, asparagus, hollandaise sauce, appetizer, easy recipe, brunch, crispy, savory, quick

Find it online: https://goldensimmer.com/crispy-prosciutto-wrapped-asparagus-recipe-with-easy-hollandaise-sauce/