Asparagus with ham and hollandaise

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.