White aspergus classical style

White aspergus with cooked ham, egg and hollandaise sause.

Ingredients:
300 gr cooked ham (achterham) in thin slices
12 white aspergus, peel removed
1 tl salt
1 onion, cut in small pieces
2 tl dragon
8 black pepper balls
8 el white wine (dry)
8 el water
2 egg centers (yellow part only!)
250 gr. butter
1 tl lemon juice
pepper from the mill
4 hard boiled eggs
Some lettuce on the side

Take a very large pan that can hold the aspergus, add the aspergus with salt and bring to cooking 30 min.

In the same time you can prepare the hollandaise sauce:
Put onion, dragon, pepper balls, wine and water in a pan en bring to cooking point. Cook half of the moist out and filter the water out in a glass bowl.

Let the water cool down and stil with the 2 egg centers until it is foamy, then stop.
Put the bowl on a pan with cooking water and heat it slowly white stirring and leave it resting over and over. Do this until the sauce is binding.
In the meantime, melt the butter in another pan very slowly on low fire: it is not allowed to 'bubble"or cook. Stir the butter slowly with a wooden spoon until it is clear and even.
Remove the bowl from the pan and add the butter while stirring. First drop-by-drop then more and more, but VERY slowly.
Add salt and pepper to tast and a little bit of lemon juice.

Put the aspergus on a plate together with the ham and eggs and add a spoon of sauce.

Serve together with salad and the sauce.