Schwarzwälder Spargel mit Schwarzwälder Schinken

Instructions

1. Peel the white asparagus from just below the tip down to the base. Snap off the woody ends.
2. Bring a wide pan of water to the boil with butter, sugar and a good pinch of salt. Add the asparagus in a single layer and cook for 12–15 minutes until tender but not mushy. Remove and drain.
3. For the hollandaise: whisk the egg yolks and white wine vinegar in a heatproof bowl over barely simmering water. Whisk vigorously until the mixture thickens and doubles in volume.
4. Remove from the heat and very slowly drizzle in the warm clarified butter, whisking constantly, to form a thick emulsified sauce. Season with lemon juice and salt.
5. If the sauce is too thick, whisk in a teaspoon of warm water.
6. Arrange the warm asparagus spears on plates, folding the slices of Schwarzwälder Schinken alongside.
7. Spoon the hollandaise generously over the asparagus and serve immediately, optionally garnished with chives.

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