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.

One Pound of Asparagus, My Way One Pound of Asparagus, My Way
This simple and traditional preparation of white asparagus pairs the simply boiled spears with salty ham and perfectly cooked potatoes.
Yield: serves 1


  • 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


  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.