Asparagus with Various Sauces

For the asparagus, peel the asparagus thoroughly, cut off the ends and bind into 4 bundles.

Rinse the asparagus dishes. Cook the asparagus in 2 liters (approximately 8 1/2 cups) of water with salt and sugar for about 20 minutes. Drain, collect the cooking juices and throw away any asparagus residues.

At the same time, place the peeled potatoes in salted water.

Boil, add 2 tablespoons of butter and cook the potatoes for 15-18 minutes.

Drain the potatoes, remove the asparagus with a skimmer from the cooking liquid, drain, and serve with the potatoes and the smoked ham on a plate. Remove the kitchen twine and pour over with melted butter. Sprinkle with parsley and serve with four the following sauces:

For the hollandaise sauce, melt the butter and skim off the foam. Place the yolks and wine in a metal bowl and beat over a hot water bath until frothy, then add in the butter in a thin stream, constantly stirring until a nice sauce forms. Make sure the egg mixture doesn't thicken too much. Season with lemon juice, salt and pepper and stir in the basil.

For the mustard sauce, slowly melt the butter with the mustard while stirring with a whisk in a small pot. Drizzle in the cream until a creamy sauce is created. Season with cayenne pepper. Garnish with tomato and scallions.

For the bell pepper sauce, blanch the tomatoes, rinse with cold water, peel, cut in half and remove the seeds. Halve the bell pepper. Rinse, remove seeds and coarsely chop. Peel the onion and finely chop. Heat the olive oil and sauté the vegetables, pour in the asparagus stock and cook for 8 minutes. Then puree in a blender and season with creme fraiche, salt, pepper and lemon juice.