White Asparagus with Hollandaise Sauce
For the main dish, rinse, cook and peel the potatoes. Peel the asparagus carefully and cook in boiling water with 1 tablespoon of salt and 1 tablespoon of sugar for about 25 minutes. Drain well.
For the sauce, mix the egg yolks and the white wine with a whisk over a pan of hot water, until creamy. Slowly add the melted butter in a thin stream, while stirring. Season with lemon juice, salt and pepper.
Heat some butter in a pan and toss the potatoes in it. Arrange on plates along with the asparagus and the ham and serve drizzled with the sauce.