Name: Prosciutto Wrapped Asparagus Eggs Benedict
Ingredients: 10 pieces asparagus, trimmed and washed; 4 slices prosciutto; 2 slices hearty, seedy bread; 4 eggs; 3 egg yolks; 2 tablespoons lemon juice; salt to taste; 1/2 cups butter, melted and hot; 1-2 tablespoons water to thin out if needed

Ingredients

For the eggs benedict:

10 pieces asparagus, trimmed and washed
4 slices prosciutto
2 slices hearty, seedy bread
4 eggs

For the hollandaise:

3 egg yolks
2 tablespoons lemon juice
salt to taste
1/2 cups butter, melted and hot
1–2 tablespoons water to thin out if needed

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Instructions

Wrap 2 slices of prosciutto around 5 slices of asparagus to make two bundles.
Place the asparagus on a baking sheet and place in a toaster oven or preheated oven to 400F degrees and bake for 10-12 minutes until prosciutto is crispy and asparagus is tender.
Meanwhile, make the hollandaise by pulsing the egg yolks, lemon juice, cayenne and salt in a food processor for 20-30 seconds. Slowly drizzle in the butter while processing until all the butter is incorporated and the hollandaise is nice and thick and creamy. Keep warm until ready to serve. Using a tablespoon or two of warm water to thin if necessary.
Fry the eggs in a sauce pan over medium heat in a little bit of butter until cooked to desired doneness and toast your seedy bread or english muffin until just crisp.
To serve, place the toast on a plate (butter if desired) and top with two eggs and a bundle of prosciutto wrapped asparagus. Drizzle (or cover) with hollandaise and enjoy!