Asparagus with Ham and Hollandaise Sauce

For the asparagus with ham and hollandaise sauce, first peel the asparagus spears. Then put on water with a pinch of salt, bring the asparagus to the boil briefly and then let it steep for about 10 minutes over medium heat. Cut the ham into small strips.

For the hollandaise sauce, heat the egg yolks with a splash of white wine, stirring constantly until the mixture is light yellow. Remove from heat and stir in melted butter.

Season to taste with salt, pepper and a pinch of beef bouillon and finish with a dollop of whipped cream. Arrange 2-3 spears of asparagus on each plate and garnish the asparagus with ham and hollandaise sauce.

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