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
- 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.
- 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.