Asparagus with ham and eggs

Asperges met ham en ei

1.3 kg / 5 lbs. fresh asparagus (green or white)
4 thick slices of ham, 100 grams / 4 oz. each
4 hard-boiled eggs
150 grams / 6 oz butter
1/8 liter / ½ cup cream
1 tsp sugar
½ tbsp salt
grated nutmeg
freshly-grounded pepper
2 tbsp cornstarch

If you can find white asparagus (currently in many supermarkets in North America), great! They are the best! Otherwise, substitute fresh green asparagus.

With white asparagus, very thinly peel once from top to bottom. (Green asparagus do not need peeling.) Discard the hard end pieces. Wash and pat dry, and arrange them - if necessary - to thickness. Bind them in bundles with kitchen twine.

Bring water with ½ tablespoon salt and 1 teaspoon sugar to a boil and put in the bunch of thickest asparagus first. Add the others and boil the thinnest ones for 20 minutes. Take from the water with a slotted spoon or spatula. Cut off some more of the hard ends.

Cut the twine and arrange the asparagus on a warmed dish, all ‘pointing’ the same way. Keep them warm under cover.

Heat the cooked ham slices under the broiler, but do not let them brown.

Boil the butter, cream and one ¼ cup water. Dissolve the cornstarch in ¼ cup water and add to the sauce to thicken. Add salt and pepper to taste.

Shell the eggs, chop them and mix in a dash of salt and the ground nutmeg.

Pour the sauce over the asparagus. Put the egg bits around them. Roll the ham and put beside the vegetables.

Serve immediately, with your favourite kind of potatoes.