Forget asparagus and hollandaise—it's been done before. Sunday Supper at Lucques is where I found the ideal sauce for this spring vegetable. Nothing more than whole-grain mustard stirred into crème fraiche and lightened with a little lemon juice, it's somehow just as satisfying as hollandaise but far quicker, lighter, and simpler.
Of course, a bed of silky prosciutto does help things along, and also makes this into a satisfying-enough dinner if you throw in some crusty bread.My wife and I dug into this with abandon. As good as the asparagus and prosciutto were, though, this sauce really stuck in my mind.
- 2 pounds asparagus, tough woody ends snapped off
- 2 tablespoons olive oil
- Salt and pepper to taste
- 3 tablespoons whole grain mustard
- 1/2 cup crème fraiche
- Juice from 1/2 lemon
- 16 thin slices prosciutto
On a baking sheet, toss asparagus with olive oil and salt and pepper to taste.
In a small bowl, combine mustard, crème fraiche, and a little lemon juice. Stir well to combine.
In a grill pan or over hot coals, grill the asparagus until just tender, 3-5 minutes depending on thickness.
Drape prosciutto over a platter, top with grilled asparagus, and drizzle sauce over spears.