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1
To make mustard sauce, heat the fflour and butter in a pan, stirring and cooking for a couple of minutes till the butter is melted and forms a paste with the flour.Slowly whisk in some milk till a dripping sauce is formed, the consistency of pouring cream. Allow to cook for 2-3 minutes and whisk int he mustard. Adjust consistency with more milk, season with salt to taste and serve hot!
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2
For the most perfect boiled eggs follow this step - in a pan, boil water and once boiling, lower the 4 eggs in. Cover with a lid and allow to cook for 5 minutes. Remove the eggs from the water, run under a cold water tap and soak in a bowl of cold water. Set aside to cool, then peel and cut each egg in half.
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3
Peel the stalks of asparagus, leaving the spears untouched. Cut off the woody base, about 2-3 cm. Drizzle the olive oil over the asparagus spears and season with salt, rubbing the oil and salt over each spear to ensure they are evenly coated.
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4
Embracing and including the world, forgetting hot barbeques in Spring frost for a minute or two - heat up a griddle pan and when hot, grill the asparagus spears in batches for a couple of minutes, turning so all the sides get a flash of heat. Cook for no longer than 2-3 minutes or you'l loose the crispness
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5
To serve, place asparagus spears on plate, 4 per person. Top with slices of york ham and two egg halves. Sprinkle with the lightest bit of pecorino, if you like. Then serve with some hollandaise or mustard sauce.
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6
Enjoy Dutch hospitality. At home.
