| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Food networ, Food8 |
1 |
servings |
INGREDIENTS
| 24 |
|
Spears of asparagus; (cooked) |
| 8 |
|
Pancakes |
| 8 |
|
Fine slices of prosciutto |
| 250 |
g |
Butter; (9oz) |
| 3 |
|
Egg yolks |
| 1 |
|
Lemon |
|
|
Salt and pepper |
| 2 |
|
Eggs |
| 1 |
|
Yolk |
| 250 |
ml |
Milk; (1/2 pint) |
| 2 |
tb |
Melted butter |
| 100 |
g |
Flour; (4oz) |
|
|
Salt and pepper |
INSTRUCTIONS
HOLLANDAISE SAUCE
PANCAKE MIX
Make the pancakes. Then cover them with prosciutto. Put 3 asparagus spears
on each pancake and roll up. Warm these in an oven at 180?C/350?F/gas mark
4 covered with foil. Remove foil and cover with Hollandaise sauce, glaze
under a grill and serve.
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