Delices D'argeteuil (Asparagus and Ham Pancakes)

24 Spears of asparagus; (cooked)
8 Pancakes
8 Fine slices of prosciutto
Hollandaise Sauce:
250 g Butter; (9oz)
3 Egg yolks
1 Lemon
Salt and pepper
Pancake Mix:
2 Eggs
1 Yolk
250 ml Milk; (1/2 pint)
2 tb Melted butter
100 g Flour; (4oz)
Salt and pepper

Make the pancakes. Then cover them with prosciutto. Put 3 asparagus spears on each pancake and roll up. Warm these in an oven at 180?C/350?F/gas mark 4 covered with foil. Remove foil and cover with Hollandaise sauce, glaze under a grill and serve.

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