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Meat, South and mountains

White asparagus, Bayonne ham and steamed potatoes

White asparagus with Bayonne ham and steamed potatoes is a spring dish for 4 people, ready in 40 minutes, easy to make, for a cost of €4.80 per person. The key to success is keeping the asparagus firm, not soft, and whisking the mousseline sauce over a bain marie without ever letting it boil.

In spring, we celebrate white asparagus, warm, with Bayonne ham, steamed potatoes and a mousseline sauce.

White asparagus, Bayonne ham and steamed potatoes
Total time
40 min
Difficulty
Easy
Cost per person
€4.80
Calories per person
620 kcalcalculated by Kiloach, your weight coach
Season
Spring

White asparagus from the Landes region has a melting texture and a slightly sweet taste that sets it apart from firmer green spears. Served warm with thin, slightly salty Bayonne ham and simple steamed potatoes, it finds its balance in a mousseline sauce, light and lemony, that coats everything without overpowering it.

This is a spring dish to make as soon as fresh asparagus shows up at the market, whether for a leisurely Sunday lunch or a slightly more special weeknight dinner. The sauce needs a bit of attention, but nothing complicated, and it wins over fans of seasonal vegetables and good cured ham alike.

The ingredients

4 people

Fruits and vegetables

  • White asparagus 1.2 kg
  • Potatoes 700 g

Butcher

  • Bayonne ham 8 slices

Dairy

  • Eggs 3
  • Butter 100 g
  • Heavy cream 10 cl

Pantry

  • Lemon juiceoften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Eggs, Lactose

The step by step recipe

  1. Peel the asparagus and tie them into bundles.

    Peel with a vegetable peeler from tip to base, they cook evenly that way.

  2. Steam the potatoes. 20 min

    Let them cool to warm, the potato flavor comes through better.

  3. Drop the asparagus into boiling salted water. 12 min

    They should stay firm, not soft.

  4. Make the mousseline sauce with the egg yolks, melted butter, lemon and whipped cream. 8 min

    Whisk over a bain marie without letting it boil, the sauce would split.

  5. Arrange the asparagus, ham and potatoes on plates, and spoon over the sauce.

    Serve warm, cold temperatures dull the flavors.

Our tips to get it right

  • Pick asparagus spears that are firm and roughly the same thickness in the bundle, so they all cook at the same rate.
  • Save a little asparagus cooking water in case the mousseline sauce thickens too much as it cools.
  • Serve the mousseline just warm rather than piping hot, it coats the asparagus better without making them soggy.

The variations

  • Swap the Bayonne ham for Italian prosciutto if you can't find it, the result stays close.
  • For a vegetarian version, skip the ham and add a few shavings of parmesan over the asparagus.
  • For a quicker version, serve a simple shallot vinaigrette instead of the mousseline, which needs less watching.

What to serve it with

  • A glass of dry white wine
  • Grilled country bread
  • A simple green salad after

Storage

The asparagus and potatoes keep for 2 days in the fridge in a sealed container. The mousseline sauce doesn't keep and doesn't freeze, it's best made just before serving. Reheat the vegetables gently by steaming and make a fresh batch of sauce.

Questions about this dish

Can you make the mousseline sauce ahead of time?

No, it splits as it cools. Make it just before plating, it holds over a warm bain marie for a few minutes if needed.

Can you use green asparagus instead of white?

Yes, but the cooking time is shorter, around 6 to 8 minutes. The flavor will be a bit stronger and less sweet than white asparagus.

How do you know when the asparagus is done?

Poke the base with the tip of a knife, it should slide in easily without the asparagus falling apart. It should stay firm, not soft.

Can you prep the potatoes and ham ahead of time?

Yes, steam the potatoes a few hours ahead and keep them warm. Add the ham only when plating so it stays supple.

How long does it take to make white asparagus with Bayonne ham and steamed potatoes?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in white asparagus with Bayonne ham and steamed potatoes?

About 620 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does white asparagus with Bayonne ham and steamed potatoes cost?

About €4.80 per serving, or €19.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs, lactose. Always check the labels of the products you buy.

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