|1 kg||white asparagus|
|5 slices||Serrano ham|
|100 ml||white wine|
|200 g||unsalted butter|
Wash and peel white asparagus, cut the end and reserve for later. Separate the stalks and leaves of chervil and tarragon, finely chop the leaves and reserve stalks. Peel and roughly chop the shallots. Juice the lemon.
To make Béarnaise sauce, add white wine, reserved chervil and tarragon stalks, shallots, black peppercorns, bay leaf, and half the lemon juice to a saucepan. Let cook until reduced by half, approx. 10 min.
Remove the saucepan from heat and strain the liquid into a bowl through a fine sieve. Melt butter in a saucepan. Next, set up a double boiler and add egg yolk and mustard to the bowl with the liquid, set over simmering water, and whisk until foamy. Pour in the melted butter and continue whisking. Stir in chopped herb leaves.
In the meantime, add potatoes to a pot of cold water and bring to a boil. Let simmer for approx. 15 min., then drain.
Fill a pot with water, add remaining lemon juice. Season with salt and sugar generously. Bring to a boil, and add white asparagus to the pot. Let cook for approx. 8 – 15 min., depending on the size and desired doneness. Serve asparagus with Béarnaise sauce, cooked potatoes, and ham. Enjoy!