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Mains

Classic one pounder with Black Forest ham and potatoes

Classic one pounder with Black Forest ham and potatoes
Genaro Molina / Los Angeles Times

A springtime menu in Germany, Alsace, Austria or Switzerland may read as follows: white asparagus with smoked salmon, white asparagus with new potatoes, white asparagus with veal in morel sauce. The spargelkarte (white asparagus menu) always lists the white asparagus ... Read more

Active work time: 20 minutes | Total preparation time: 45 minutes | Serves 1 to 2

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.

Note: This recipe is for one or two. So that's a pound of white asparagus (or a half-pound) all for yourself. You can serve this with an herbed vinaigrette or homemade mayonnaise, if desired. If you can't find Black Forest ham, you may use good quality prosciutto or Spanish serrano ham.

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