The prosciutto adds saltiness and the asparagus spears are still a little crunchy.

Ingredients:

20 spears of asparagus

20 slices of prosciutto

Hollandaise Sauce

2 egg yolks

1 T. lemon juice

4 T. butter

Directions:

Spray a baking sheet with non-stick baking spray or mist with olive oil.  Wrap each spear of asparagus with prosciutto, spiraling the prosciutto up the spear.  Arrange the asparagus on the baking sheet and bake in a preheated 400^o F oven for 15 minutes.  Using tongs, carefully turn the asparagus spears over and return to oven for an additional 5 minutes.  For hollandaise sauce: Combine egg yolks, lemon juice and salt in blender on medium speed.  Place butter in a microwavable container and heat on high for 1 minute until melted and bubbling. Drizzle the melted butter a little at a time into the egg yolk mixture with the blender still on medium speed.  If the sauce should separate, reduce blender speed, add a little bit of lemon juice and continue mixing until it is creamy.  Serve prosciutto wrapped asparagus spears warm with hollandaise sauce for dipping.