Ingredients (4 servings):
1 kg asparagus, white
200 g ham, raw or cooked, sliced
600 g potato (n), small, new
some salt
For the sauce:
3 egg yolks, fresh
3 tablespoons dry white wine
300 g butter, cut in small cubes
1 tablespoon lemon juice
salt
For the garnish:
some parsley
Preparation:
Peel the asparagus and cut off the woody ends. Bring 1 liter of water with a little bit of salt to boil in a large pot. Add the asparagus and cook in 7-10 minutes.
Peel the potatoes and cook them cut in halves in boiling, lightly salted water for 15 minutes.
Put a metal bowl over a pot of hot water. Mix the yolks and white wine in this bowl over the hot water with a whisk until it looks creamy, making sure that the water stays hot, but not boiling.
Add the butter cut in small cubes slowly one spoon after the other with continuous stirring.
Season the sauce with salt and lemon juice.
Arrange the asparagus, potatoes and ham slices on a plate and cover the asparagus with the Hollandaise sauce. Garnish with some parsley.