6 tablespoons butter
2 egg yolks from pasteurized eggs (these are identified in stores as "pasteurized" and although not cooked, they have been sufficiently heated for food safety)
1 1/2 teaspoons fresh lemon juice
1/8 teaspoon ground white pepper
16 asparagus spears, tough ends snapped off, and boiled until just tender but still bright green
16 slices prosciutto, thinly sliced
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