Ham, White Asparagus and Potatoes
For the potatoes and asparagus: Thoroughly scrub the potatoes and cook in a pot of boiling salted water until knife-tender, about 20-30 minutes.
Peel the asparagus and cut off the woody ends. Bring a pot of boiling salted water to a boil. Add 1 tablespoon of the butter as well as the lemon zest, lemon juice and sugar. Add the asparagus and cook for 18 minutes.
Drain the potatoes. Cut the potatoes lengthwise into quarters. Toss the potatoes with 1 tablespoon of the oil, 1 tablespoon of butter, and season with salt and pepper to taste.
For serving: Drain the asparagus. Serve with the ham and potatoes. Garnish with herbs if desired.