Wash and peel the asparagus and cut off the woody ends. Cook in boiling, lightly salted water covered with 1/2 teaspoon of sugar for 15-20 minutes.
Grate the cheese. Remove 1/8 liter of the asparagus water and pour into a saucepan with the cream. Stir in the sauce powder and slowly bring to the boil while stirring. Dice butter (only 75 g!) And beat under it over low heat. Melt the cheese in it while stirring.
Season the schnitzel with salt and pepper, turn in flour and knock off. Fry in hot oil for 2-3 minutes on each side. Place in a wide ovenproof dish. Drain the asparagus well and wrap 1/4 of each in 1 slice of ham and place on top of the schnitzel. Pour the cheese hollandaise over them.
Baked in a preheated oven at 200 degrees for about 10 minutes.