Asparagus Wrapped in Prosciutto

Ingredients

• 16  asparagus green boiled
• 6 tablespoons butter 
• 2  egg yolk cooked for food safety (these are identified in stores as "pasteurized" and although not , they have been sufficiently heated )
• 0.1 teaspoon pepper white
• 1.5 teaspoons juice of lemon fresh
• 16 slices pancetta thinly sliced
• 1 Dash salt 

Equipment

• bowl
• pot
• blender

Directions

1. Clarify butter by melting it in a very small pot or metal container over low heat and scooping out the foam that rises. Then, spoon off the clear butterfat to a clean bowl or container, being careful not to disturb the water or milk solids at the bottom. The clear portion is clarified butter. Set this aside briefly in a warm place.
2. Combine the egg yolks, lemon juice, white pepper, and salt in a blender and process at high speed for about 60 seconds. Leaving the blender running, pour the clarified butter through the feed opening of the blender in a slow steady stream and mix until thickened.
3. Pour into a shallow plate. Dip each asparagus spear into the sauce so that three-fourths of the stick is covered to hold prosciutto in place, then wrap a slice of prosciutto over the sauce on each asparagus spear, leaving a dry end for guests to serve themselves.