Spargelzeit The Klee Way

• 4 egg yolks
• juice of one lemon
• 1 stick of chilled unsalted butter
• salt and pepper
• 1 tablespoon chopped chives
• 1 pound fingerling potatoes
• 1 pound white asparagus
• 1 pound excellent imported Bavarian ham, cut thinly
• 8 fresh eggs

1. Make the Hollandaise Sauce: Whisk the egg yolks with the lemon juice in nonstick sauce pan. Turn on heat to low and continue whisking while you add the butter, incorporating one tablespoon at a time. Continue whisking while you add salt and papper to taste, and when sauce is as thick as mayonnaise, add chopped chives. Remove from heat, set aside, and whisk occasionally while you prepare the remaining ingredients.
2. Drop fingerling potatoes into boiling, salted water and cook for 15 minutes or until fork tender. Drain and set aside and keep warm.
3. Remove woody stems from the asparagus (about 2 inches). Peel bottom half of asparagus. Drop in salted boiling water for 5 minutes, or until crisp tender. Drain and cover to keep warm.
4. Prepare eggs: Softboil eggs in boiling water for 6 minutes, or longer if you prefer your eggs cooked more. Drain and run under cold water for a minute to stop cooking. Cover to keep warm.
5. Assemble plate: Divide asparagus and potatoes among 4 plates. Roll up ham cigar fashion and fan out pieces on each plate. Place two softboiled eggs in egg cups on each plate. (You may poach eggs rather than softboiling them in their shells.) Place a dollop of Hollandaise Sauce over asparagus on each plate. Serve remaining sauce in small sauce boat.

egg yolks, lemon, butter, salt, chives, potatoes, white asparagus, bavarian ham, eggs

Taken from food52.com/recipes/3997-spargelzeit-the-klee-way (may not work)