Asparagus with Ham and Eggs (Dutch Asperges Met Ham En Ei)

This is the traditional way to eat asparagus in The Netherlands and probably in Germany and Belgium too. Mostly used are the white asparagus there. I make them using green or white asparagus based on what is available. You will need more when using white asparagus because they need to be peeled unlike the green ones. This dish is served here with a traditional butter cream sauce drizzled over the asparagus and egg.

5 lbs asparagus (green or white) (1.3 kg)
4 (4 oz) ham, cut in thick slices (400 g)
4 eggs, hard-boiled
6 oz butter (150 g)
½ cup cream (1/8 L)
1 tsp. raw sugar
½ Tbsp. sea salt
fresh nutmeg, grated
black pepper, freshly cracked
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 Tbsp. salt and 1 tsp. sugar to a boil and put in the bunch of the 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 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 sea salt and pepper, freshly cracked.

Shell the eggs, chop them and mix in a dash of sea 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.