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Prepare the sauce just before serving.


250 g asparagus
4 slices proscuitto
300 g vegetables (broccoli, carrots, cauliflower)

4 egg yolks
50 ml white wine
1 teaspoon Vegeta
150 g butter
2 tablespoons lemon juice

We used



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.


Pour the sauce over the warm asparagus and vegetables and serve.