Step 1Place the potatoes in a small pot. Cover them with cold water, add a generous pinch of salt and bring them to a boil over high heat. Reduce the heat to medium and simmer the potatoes until tender when pierced with the tip of a knife, 15 to 20 minutes.
Step 2Meanwhile, cook the asparagus according to the basic white asparagus recipe, tying the asparagus into just 1 bundle. When the asparagus is cooked, use tongs to place the hot bundle--still tied--in the center of a serving plate.
Step 3Drain the potatoes, slice them into 1/4-inch slices and arrange them slightly overlapping each other alongside the asparagus. Arrange the ham, loosely folded, on the other side of the asparagus.