Asparagus in ham with buckwheat and sauce Hollandaise from the Sorbian minority in Germany

500g white or green asparagus
7 – 8 slices of cooked ham (also with fat edge)
100g buckwheat
1/2 lemon
50g butter
Fine thread



Hollandaise sauce
4 egg yolks
1/2 tsp vinegar
1/2 lemon
100ml water
200g butter



Peel the asparagus and cover it in a pot with water. Add salt, some sugar and a little bit of lemon. Then cook the asparagus for 10 to 15 minutes. With a small knife, check again and again on the underside to make sure it is butter-soft. When it is ready, remove the asparagus from the water.

Put the buckwheat in a pot of boiling water, season with salt. Then let it boil for 10 minutes. Reduce the heat considerably and leave it on the stove. Season with salt and pepper, just before serving, melt the butter in the buckwheat.

Always wrap two or three asparagus in the cooked meat, fix it with the fine twine and tie it up. Then place the asparagus in the cooked ham in a pan with melted butter and fry until golden brown.



Hollandaise sauce

Carefully separate the egg yolk from the egg white, heat in a steam bath with vinegar and water and stir vigorously until the sauce thickens. Then add a little lemon juice, season vigorously with salt and pepper to taste. When the sauce is nice and thick, add the butter in small pieces and stir.


Serve everything on a large plate. Bon appetit