Here the butter or hollandaise is the same, but the ham is not boiled, but Katenschinken. (Unless you have to switch to something easier to chew because you never returned to the dentist to get your provisional dentures exchanged for permanent ones, like my father did the last couple of asparagus seasons... I never realized other regions ate that kind of ham as default to asparagus. It always seemed like such an odd mismatch, heh.)