Potato sauce with asparagus and ham à la Didi

Ingredients for 8 servings:

• 500 g asparagus, white
• 500 g potatoes, new
• 100 g cooked ham
• 200g Gouda
• 350 ml hollandaise sauce
• 2 tsp salt
• 1 pinch(s) of sugar
• 1 dashes lemon juice
• 1 lemon slice(s)
• 20 g butter
• n. B. Asparagus stock

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes

Peel the asparagus and boil the peels in one liter of water over low heat for 20 minutes. Pour the asparagus water through a sieve and collect it. Discard the asparagus peels. Add salt, sugar, lemon juice, lemon slice, and butter to the asparagus stock. Add the asparagus to the stock and simmer for 15 minutes, then remove from the stock and cut into small pieces. Peel the potatoes and boil in salted water for 20 minutes. Drain. Remove the rind from the Gouda and grate the cheese. Cut the ham into strips about 1 cm thick. Purée the potatoes, half of the ham, and the asparagus with the hollandaise sauce. Bring the sauce to a boil and add the asparagus stock until it reaches the desired consistency.