White Asparagus, Ham and Potato Snow for Spargelzeit

Peel the potatoes, wash and quarter them and boil in salted water for 15 minutes, or until a fork or a knife glides through them. Drain the potatoes and keep warm, season with more salt.
300 grams your choice of potatoes
Peel the asparagus and trim the ends.
1 pounds white asparagus
Combine milk, whole garlic cloves and lemon peel in a small pot and bring to a boil. Reduce heat to low and let steep for 10 minutes.
200 milliliters milk
1 garlic cloves
¼ organic lemon
Cook the asparagus in salted water and a pinch of sugar for 10 to 12 minutes until “al dente.”
½ pinch sugar
In a small bowl, whisk together cornstarch with some of the hot milk mixture, then return to the milk mixture and bring to a boil. Repeat with more cornstarch if the sauce hasn’t thickened enough. Season with salt, pepper and nutmeg.
½ Tablespoon cornstarch
salt, pepper & nutmeg
Remove the garlic and using an immersion blender, puree the sauce until foamy.
Using the potato ricer or Spätzle press, squeeze the boiled potatoes directly onto four dinner plates and serve with the drained asparagus and ham.
80 grams thinly sliced ham
Evenly distribute the foamy milk sauce over the asparagus and garnish with fresh garden herbs.
fresh garden herbs