Preparation: For any eggs, egg yolks or egg whites used raw or not fully cooked in this version, use commercially available pasteurised products. This also applies to any newly added eggs. If these products are unavailable, fully cook the egg component; both the white and yolk must set. For young children, pregnant people, older adults and people with weakened immune systems, choose the fully cooked version.
1. Peel the asparagus and cut off the woody ends; boil the potatoes in salted water.
2. Cook the asparagus in a wide pan of water seasoned with salt, sugar and a little butter for 10-15 minutes until just tender.
3. For the sauce, melt the butter and let it cool slightly.
4. Whisk the egg yolks with the water and lemon juice over a bain-marie until frothy and slightly thickened - don't let it get too hot or the eggs will curdle.
5. Whisking constantly, drizzle in the melted butter in a thin stream and season with salt and white pepper.
6. Serve the asparagus with both kinds of ham, parsley potatoes and the warm hollandaise.
Tip: If the sauce starts to split, take it off the heat immediately and whisk in a spoonful of cold water.
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