* Note: If you can't find Black Forest ham, you may use good quality prosciutto or Spanish serrano ham.

To make the Basic White Asparagus: Bring the water to a simmer in a large pot with the salt, lemon juice, butter and sugar. Meanwhile, trim about 1/2 inch from the ends of the asparagus. Lay the spears on a work surface and peel them with a sharp vegetable peeler, starting about 1 1/2 inches from the top and running evenly down the length of each spear. (Spears are brittle and can snap when peeled in midair.) Gather the spears into 1 bundle and tie them loosely with kitchen string.

Place the potatoes in a small pot. Cover them with cold water, add a generous pinch of salt and bring them to a boil over high heat. Reduce the heat to medium and simmer the potatoes until tender when pierced with the tip of a knife, 15 to 20 minutes.

Meanwhile, cook the asparagus by lowering them into the simmering water. Cook, increasing the heat to maintain a simmer, if necessary, until the asparagus is tender when pierced with the tip of a knife, anywhere between 8 and 30 minutes, depending on the thickness of the spears.

When the asparagus is cooked, use tongs to place the hot bundle -- still tied -- in the center of a serving plate. Drain the potatoes, slice them into 1/4-inch slices and arrange them slightly overlapping each other alongside the asparagus. Arrange the ham, loosely folded, on the other side of the asparagus. You can serve this with an herbed vinaigrette or homemade mayonnaise, if desired.

This recipe yields 1 to 2 servings.

Each of 2 servings: 197 calories; 583 mg sodium; 13 mg cholesterol; 2 grams fat; 1 gram saturated fat; 34 grams carbohydrates; 14 grams protein; 5.32 grams fiber.