Classic asparagus with tarragon sauce

Peel the asparagus and trim 1 cm from the bottom. Peel and finely chop the shallot. Cut the baby potatoes into 1 cm thick slices and rinse.

Bring a pan of water to the boil and cook the baby potatoes for 5 minutes until al dente.

Bring a pan of water to a boil and boil 1/3 of the eggs for 8 minutes. Run them under cold water and chop finely.

Bring a pan of water to a boil and cook the asparagus for 6 minutes, or until al dente. Remove the asparagus from the pan and place the ham in the asparagus liquid. Meanwhile, melt the butter over low heat.

Heat half the olive oil in a pan and sauté the shallot until translucent. Deglaze with the white wine, water, white wine vinegar, and tarragon. Cook for 5 minutes.

Meanwhile, separate the remaining eggs, reserving the yolks. Pour the vinegar mixture into a heatproof bowl over a pan of simmering water. Make sure the bowl doesn't touch the water. Whisk the egg yolks until light and fluffy.

Remove the bowl from the pan and stir the melted butter into the tarragon sauce.

Heat a pan with the remaining olive oil and fry the baby potatoes for 7 minutes until golden brown.

Divide the asparagus, baby potatoes, ham and egg among the plates and pour the tarragon sauce over them.