Summary

Ingredients

• 1 kg asparagus, white
• 200 g ham, raw or cooked, sliced
• 600 g potato (s), small, new ones
• a bit salt
• some sugar
• 0.5 ½ lemon (s), untreated

For the sauce:

• 3 egg yolks, fresh
• 3 tablespoon white wine, dry
• 125 g butter, liquid
• 1 tablespoon lemon juice
• some salt and pepper

For the set:

• some parsley, fresh

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Instructions

1. Peel the asparagus and cut off the woody ends. In a large saucepan, bring 1 liter of water to the boil with a little salt, a little sugar and half a lemon. Add the asparagus and cook for 7 to 10 minutes.
2. Wash the potatoes thoroughly and cook in boiling, lightly salted water for 15 minutes.
3. Hang a metal bowl over a pot of hot water so that it does not touch the water, but locks the pot completely so that water cannot splash into the sauce. Beat egg yolks and white wine in this bowl over the hot water bath with a whisk until creamy, making sure that the water stays hot but does not boil, otherwise the egg yolks could curdle. Add the liquid butter (this should have cooled down a bit) spoon by spoon to the egg yolk cream, stirring constantly, always adding the next spoonful of butter when everything has combined to form a smooth mass. Season the sauce with a little salt, pepper and lemon juice.
4. Serve the asparagus, potatoes and ham slices with the hollandaise sauce. Garnish with a little parsley.