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Prosciutto Asparagus Chicken Roulades

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appetizer gluten free low carb nut free easter


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16 asparagus spears

4 chicken breasts

1/4 cup loosely packed fresh tarragon leaves

8 thin slices prosciutto

1 tbsp butter , melted

1/4 tsp salt

2/3 cup chicken stock , (approx)

1/3 cup dry white wine , (or water mixed with 2tsp/10mL white wine vinegar)

3 egg yolks

2 tbsp lemon juice

1/2 tsp cornstarch

1/4 tsp white pepper

1 tbsp chopped fresh tarragon

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