Ingrients & Directions
24 Spears of asparagus;
-(cooked)
8 Pancakes
8 Fine slices of prosciutto
-HOLLANDAISE SAUCE-
250 g Butter; (9oz)
3 Egg yolks
1 Lemon
Salt and pepper
-PANCAKE MIX-
2 Eggs
1 Yolk
250 ml Milk; (1/2 pint)
2 tb Melted butter
100 g Flour; (4oz)
Salt and pepper
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.
Yields
1 servings