Preheat the oven to 200C. Bring a large pan of salted water to the boil. Add the Tenderstem® and simmer until just cooked with a little bite, about 5-7 minutes. Drain thoroughly.
Wrap each broccoli stem in a piece of prosciutto and place on an oven tray. Drizzle with a little olive oil and balsamic oil and bake for about 15 minutes, until the prosciutto has started to crisp up.
Meanwhile, mix the hollandaise with the lemon zest, chives and a squeeze of juice. Serve with the Tenderstem®, letting your guests dip the stems into the sauce.
Nutrition analysis of recipes featured on the Tenderstem® website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.