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PEEL the white asparagus. Use your finger to feel if you didn't miss any little piece, cause the peel will be very stringy. Chop about 2 cm of the bottom and place the asparagus in cold water to prevent them from turning brown.
PLACE the asparagus peels in a large pan and fill it with cold water, heat up just enough to not come to a boil yet. ADD a little bit of butter and salt to it to create flavorful water for boiling later on.
Remove the asparagus peels from the water. You can also skip this step and just boil the asparagus in water with butter and salt. PLACE the peeled asparagus in the pan filled with the prepared water.
Don't let it come to a boil, let it simmer on medium-low heat for about 15 minutes. They are done when you can slightly bend them. Remove them from the water and let them cool off.
Thinly SLICE the cooked asparagus and combine them with cream, mustard and lemon juice. CUT the slices of ham into cubes and add them to the mixture. Season with pepper and salt.
That's it, enjoy this lovely spread on toast or bread! Garnish with cress or parsley.