A traditional asparagus recipe 

Ingredients for 6 servings

• 4,5 pounds white asparagus 
• 5,5 oz unsalted butter 
• 17,5 oz baby potatoes 
• 6 slices of ham 
• 6 eggs 
• Salt 

Sauce

• 6 egg yolks 
• 0,7 fl oz balsamic vinegar 
• 6 fl oz white wine (and no, not for drinking) 
• Salt 

Preparation

Peel the asparagus and trim the ends. Fill a pot with water and bring it to a boil, adding some salt and a knob of butter. Once the water is boiling, add the asparagus and let it cook for 10 minutes. After 10 minutes, remove the asparagus from the water and let them rest in the cooking liquid for another 10 minutes. Set them aside until you assemble the plates. 

Cook or steam the baby potatoes and prepare the eggs according to your preference. Meanwhile, separate the eggs and whisk the egg yolks until well beaten. Add the balsamic vinegar and white wine to the yolks and stir well. Melt the butter. Place a saucepan overheat and pour in the egg mixture. Transform it into a sauce. Once it reaches a saucy consistency, remove it from the heat. Season with salt and slowly add the melted butter while whisking continuously. 

Put your potatoes and asparagus on a plate. Pour some sauce over the asparagus and enjoy!