White asparagus with hollandaise sauce

Peel the asparagus all around with a peeler from just below the cup and remove the woody bottom.

Cook in a large saucepan with boiling water and salt the asparagus about 6 minutes. Remove from the heat and leave to stand for about 10 minutes in the boiling water.

Roast the bread in a toaster until lightly browned, cut off the crusts and halve. Wrap the ham in the length around the strips of bread.

Let the butter melt gently in a saucepan. Split the egg over a bowl.

Put the egg yolk in another pan and beat with a pinch of salt with a hand blender. Beat in the vinegar and lemon juice.

Pour a thin stream of butter into the egg mixture while beating. Beat the egg whites stiffly and spat through the egg mixture.

Bring the egg mixture over low heat to the boil and heat for about 2 minutes, stirring. Season with salt and pepper.

Take the asparagus with a slotted spoon from the pan, let it drain and place side by side on plates, with all points to the same side.

Spoon the sauce over the asparagus and place 3 toasted ham rolls along the edge of the plate. Garnish with the chervil.