Asparagus with Ham, Potatoes and Hollandaise Sauce

Instructions

1. Put water and a pinch of salt in a large pot.
2. Peel the potatoes and boil for 25 min.
3. Cut off the woody ends of the asparagus and peel if needed. Tie 5 asparagus spears together with cooking twine.
4. Remove the potatoes as soon as they are cooked. Add the asparagus to the water with a pinch of sugar and cook for around 15 min. until tender yet firm.
5. For the sauce, clarify the butter (i.e. melt on a medium heat and skim the white whey off the top).
6. In a double boiler, whisk the egg yolks with lemon juice and wine into a froth. The water should be warm but must not boil or the sauce will separate.
7. Gradually add the butter, whisking all the while.
8. If the sauce does separate, you may be able to rebind the sauce with pieces of cold butter.
9. Add salt and cayenne pepper to taste.