Fresh Asparagus with Holstein Ham and Potatoes

• Boil the 15 small potatoes, let them cool and peel them straight away. Cook the asparagus in salted water with butter for about 10 minutes. Blanch the peeled potatoes in hot oil in a pan until they turn golden brown. Fry the bacon cubes in the leftover oil.

Hollandaise

• Melt the butter in a saucepan. Put 6 not chilled egg yolks in a metal bowl, squeeze half a lemon and add the juice, salt, pepper, Prosecco and Worcester sauce and season to taste. Prepare a water bath and finish the hollandaise with a whisk over the water bath while stirring constantly.

Serving

• Place the white and green asparagus alternately on the plate. Place the potatoes and pour the hollandaise sauce over the asparagus. Use bacon cubes and parsley to decorate the plate. Shape and place 1 slice of ham as a rosette.