First prepare the flat dough. To do this, whisk the eggs with the milk, then stir in the salt and flour with the whisk and add the herbs. I always use half chives and half parsley, but you can also use herbal mixtures (but only frozen). Then add a splash of mineral water, preferably with a lot of carbon dioxide, and set it aside.
Peel the asparagus and cook depending on the thickness and the desired firmness. Add a tablespoon of sugar, lemon juice and a teaspoon of salt to the cooking water. I always cook the asparagus peels with them to get more flavor.
Heat some oil in a 24 cm pan and bake four to six thin pancakes from the flat dough over high heat.
Melt the butter for the hollandaise sauce over a low heat. Put the egg yolks with lemon juice, water and salt in a metal mixing bowl and place in a hot water bath. Stir with a whisk or an electric hand mixer until the mixture is creamy. Take the bowl out of the water bath (this is important, because otherwise the sauce will curdle) and gradually add the melted butter, first teaspoon- then tablespoon-wise, stirring constantly or whipping. Season to taste with salt, white pepper and cayenne pepper.
Preheat the oven to 250 ° C (grill).
Place one slice of ham on each patty and wrap three to four stalks of asparagus in it. Place the patties in a greased baking dish and pour the hollandaise sauce over them. Place under the grill. When the hollandaise is browned, take it out of the oven and serve.
If you like, you can eat new potatoes with it, but it is rich enough in itself.
Tip:
If there are patties left over, cut them into thin strips and freeze them, they can be used as a soup addition.
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