Ingredients

250 g asparagus

4 slices proscuitto

300 g vegetables (broccoli, carrots, cauliflower)

Sauce:

4 egg yolks

50 ml white wine

1 teaspoon Vegeta

150 g butter

2 tablespoons lemon juice

We used

Vegeta

Preparation For this recipe you only need imagination!

Simple 4 Persons 30 min

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