Description

Each person can enjoy their own little mummy wrapped bundle of fresh asparagus with this recipe. Drizzle creamy Hollandaise sauce over the top and sprinkle with a little grated lemon peel.

Ingredients

• 1 lb. medium asparagus
• 1 T. olive oil
• freshly ground black pepper, to taste
• 6 slices bacon
• Hollandaise sauce (see recipe)
• Hollandaise sauce:
• 1/2 c. butter
• 3 large egg yolks, lightly beaten
• 1/4 c. whipping cream
• 2 T. freshly squeezed lemon juice
• 1/2 t. dry mustard
• 1/4 t. salt
• 2 - 3 drops hot pepper sauce
• grated lemon peel

Steps

1. Preheat oven to 400 degrees. Line a jellyroll pan with aluminum foil and preheat the pan for a little bit.
2. Rinse, pat dry and trim asparagus spears to 6 inches. Lightly brush asparagus with olive
3. oil; season with pepper. Wrap 1 slice of bacon mummy-style around 4 - 5