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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.

Yield: serves 1

Ingredients

  • 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

Instructions

  1. Put 1 medium-size fingerling, or 3–4 small new potatoes, in a small pot. Cover with cold water, add a generous pinch of salt, and bring to a boil over high heat. Reduce heat to medium and simmer until tender when pierced with the tip of a knife, 15–20 minutes. Meanwhile, cook 1 lb. fresh white asparagus as directed here, gathering asparagus into just 1 bundle.
  2. When asparagus is cooked, use tongs to place the hot bundle, still tied, in the center of a plate. Drain potato, slice into rounds (maintaining potato’s shape), and arrange with slices slightly overlapping each other alongside asparagus. Snip 1 chive over potato. Arrange 2 oz. thinly sliced black forest ham, loosely folded, along other side of asparagus.

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