1 ½ pounds fresh asparagus
1 medium sweet red pepper, cut in ¼-inch strips
Chicken Stock
Salt
Freshly ground pepper
¼ pound prosciutto or boiled ham, cut in 1 x¼-inch strips
½ cup Mock Hollandaise Sauce
1. Break off and discard tough parts of asparagus stalks. Pare stalks. Simmer asparagus and pepper strips in 1 inch of stock in a covered skillet until tender (about 7 minutes); drain.
2. Arrange asparagus spears on a serving platter; arrange pepper strips over center of asparagus. Sprinkle lightly with salt and pepper. Arrange ham along sides of asparagus. Spoon hollandaise over all.
4 SERVINGS
Note: For a special luncheon entree, increase amount of asparagus to 2 pounds and the ham to ½ pound. Arrange on individual plates; top each with a poached egg.