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Asparagus with Prosciutto and Lemon Sabayon

An airy, savory lemon sabayon and slices of silken prosciutto liberate spring asparagus from its typical accompaniment of hollandaise sauce.

Source: Martha Stewart Living, May 2008
Servings

Ingredients

Directions

Cook's Notes

To keep the sabayon smooth, stir continuously and remove from the heat if the mixture begins to steam or bubble.

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