Asparagus with Ham and Hollandaise Sauce

Ingredients

• 1 kg new potatoes
• Salt
• 1 kg white asparagus
• 1 kg green asparagus
• 1 tsp cane sugar
• 400 g raw ham (thin slices)
• 1 tbsp freshly chopped parsley
• 4 lemon wedges
• 200 g butter
• 2 egg yolks
• 4 tbsp dry white wine (non-alcoholic)
• 1 tsp lemon juice
• Salt
• white pepper

Instructions

1. 1.

   Wash and dry the potatoes thoroughly. Bring a large pot of salted water to boil and cook the potatoes for about 25 minutes.

2. 2.

   Meanwhile, peel the white asparagus and trim the woody ends. Peel only the lower third of the green asparagus and remove woody ends if needed.

3. 3.

   Bring another large pot of water with 1 tsp salt and sugar to a gentle simmer. Cook the white asparagus for about 15 minutes over low heat. After 10 minutes add the green asparagus and cook both together until done; test by piercing with a fork – the stalk should bend over the back of the fork.

4. 4.

   Melt butter in a saucepan and skim off the foam. In a metal bowl, whisk egg yolks and non-alcoholic wine over a hot but not boiling water bath. Beat with a whisk until a creamy mixture forms. Remove from the bath and gradually add butter in thin streams while stirring constantly to prevent curdling. Season with lemon juice, salt, and pepper.

5. 5.

   Remove asparagus from the water with a slotted spoon and let drain well. Wrap each stalk in a slice of ham. Spoon some Hollandaise sauce over the asparagus and serve the rest on the side.

6. 6.

   Plate the asparagus with ham and Hollandaise sauce alongside the potatoes, sprinkle fresh parsley, and garnish with halved lemon wedges.