Clean the asparagus, peel it if necessary and cut it to the same length, bring to the boil in water with salt and sugar for 5 minutes, remove from the water.
Wrap 2 asparagus stalks each in a slice of boiled ham and fix (toothpick), flour, roll in the beaten egg, then bread. Fry the ham in the hot fat in a large pan on both sides until golden yellow and serve hot. Served with young potatoes - bon appetite.
Tip:
The ham is best fixed on the side by piercing the ham and asparagus; the brew of asparagus water can be used for asparagus soup or drunk as a detox.
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