Prosciutto Wrapped Asparagus Eggs Benedict

Ingredients

• 10 pieces of asparagus
• 4 slices of prosciutto
• 2 slices hearty, seedy bread [use Croccantini full-size cracker]
• 4 eggs
• 3 egg yolks
• 2 tbs lemon juice
• Salt to taste
• ½ cups of butter
• 1-2 tbs water to thin out if needed

Preparation

1. Wrap 2 slices of prosciutto around 5 slices of asparagus –make two bundles.
2. Place the asparagus on a baking sheet and place in preheated oven to 400 F and bake for 10-12 minutes until prosciutto is crispy and asparagus is tender.
3. 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.
4. To serve, place the full-size Croccantini on a plate and top with two eggs and bundle of prosciutto wrapped asparagus. Drizzle (or cover) with hollandaise and enjoy!