Wrapped Asparagus with Hollandaise and Potatoes

For Asparagus:

Preheat oven to 450º F. Line a baking sheet with aluminum foil and brush the foil with olive oil.

Rinse the asparagus and trim the tough woody ends. Starting at the bottom, wrap a slice of prosciutto around the length of asparagus spear, in a spiral fashion. Place the asparagus on the prepared baking sheet.

Bake for 5 minutes in preheated oven. Carefully remove baking sheet from oven and shake the pan back and forth to roll the spears over. Return to oven and cook 3 to 5 minutes longer.

For Hollandaise Sauce:

Whisk the egg yolks and lemon juice together in the top of a double boiler set over barely simmering water, until the mixture has thickened and doubled in volume. The water should not touch the bottom of the bowl. Continue to whisk rapidly, do not let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thick and the volume has once again doubled. Remove from heat, whisk in cayenne, salt and cream. Cover and keep warm until ready to use.

For Boiled Potatoes:

Put the potatoes and garlic in a large saucepan, add cold water to cover and season generously with salt. Bring to a boil, reduce the heat, and simmer until potatoes are fork tender, about 8 minutes depending on their size.

Drain and discard the garlic cloves. Slice any large potatoes in half and toss with butter and season to taste with salt and pepper.

To Serve: