This is one of Hans Rockenwagner's favorite ways of serving fresh white asparagus. Following German tradition, he provides ramekins of herbed vinaigrette and homemade mayonnaise on the side. If a top-quality black forest ham is not available, use prosciutto di Parma or jamon serrano from Spain.
- 1 medium-size fingerling, or 3-4 small new potatoes
- generous pinch of salt
- 1 lb. fresh white asparagus
- 1 chive
- 2 oz. thinly sliced black forest ham