Asparagus with Lime Hollandaise and Ham Platter

Ingredients

• 1.5 kg white asparagus
• 1.5 tsp honey
• Salt
• 800 g potatoes
• 30 g Butter
• 1 Organic Lime
• 150 g cooked thinly sliced ham
• 150 g lean smoked thinly sliced ham
• 3 egg yolks
• 100 ml vegetable stock (or classic vegetable broth)
• 150 g Yogurt (3.5% fat)
• white pepper
• Cayenne pepper

Instructions

1. 1.

   Wash the asparagus and carefully peel it with an asparagus peeler. Trim off the woody ends generously.

2. 2.

   Place the skins and sections in a wide pot. Cover well with water, add ½ tsp honey and a large pinch of salt. Bring to a boil and simmer covered over medium heat for 15 minutes.

3. 3.

   Meanwhile, wash the potatoes thoroughly and bring them to a boil in another pot, covering with water. Simmer covered over medium heat for 20–25 minutes.

4. 4.

   Pour the asparagus broth through a sieve into a bowl and return it to the pot. Melt the butter in a small saucepan and set aside.

5. 5.

   Wash the lime hot, dry it, and grate about ½ tsp of zest finely. Cut the lime in half and squeeze one half (use the other half elsewhere).

6. 6.

   Remove visible fat from the different ham varieties and arrange them decoratively on a platter. Heat water in a pot to just below boiling (it should not bubble).

7. 7.

   Bring the strained asparagus broth back to a boil. Add the asparagus spears, cover, and cook for about 12 minutes until firm.

8. 8.

   Meanwhile separate the eggs. Whisk the yolks with lime zest, 1 tbsp lime juice, and vegetable stock in a metal bowl with a round bottom or a whisking pot (reserve the whites).

9. 9.

   Place the bowl over the pot of nearly boiling water so that its base does not touch the water. Beat the yolk-lime mixture with a whisk for 4–5 minutes until a creamy mass forms.

10. 10.

    Gradually fold in room‑temperature yogurt spoonful by spoonful. Finally fold in the liquid butter in a thin stream. Season with salt, pepper, cayenne pepper, remaining honey, and 1–2 tsp lime juice.

11. 11.

    Drain the potatoes, rinse under cold water to stop cooking, and peel them. Lift the asparagus from the broth with a slotted spoon, let it drain, and arrange on plates with the potatoes. Serve with the ham platter and lime hollandaise.