Preparation
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1.
To make the sauce whisk together egg yolks, wine and Vegeta until frothy. Cook using indirect heat (over boiling water) whilst whipping continuously.
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2.
When the sauce thickens, remove from heat and progressively stir in the melted butter and lemon.
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3.
Boil the asparagus in salted water.
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4.
Wrap a few asparagus sticks in proscuitto and quickly fry in a non-stick pan.
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5.
Cook the vegetables in salted water.
Serving
Pour the sauce over the warm asparagus and vegetables and serve.
Advice
Prepare the sauce just before serving.