Wash the chicken breast fillets, pat dry and cut in half. Then wrap each of these with Black Forest ham and place them next to each other in a large baking dish.
Heat the cream in a saucepan, add the processed cheese, let it melt and season everything with a little pepper and nutmeg. Do not salt, because the ham has definitely had enough.
Pour the sauce over the chicken fillets and let it steep in a preheated oven at 200 degrees for 30 minutes.
Peel the asparagus, cut off the ends and simmer in as little water as possible (otherwise it will lose too much flavor) with 1 teaspoon salt and 2 teaspoons sugar for about 10 minutes. Depending on the thickness of the asparagus, of course. To check whether it is good, you can lift it out of the water with a fork, if it tilts slightly downwards on the sides, it is perfect. If it sags, if it is cooked too soft, if it stays straight, is it still a little too firm.
Thanks to the cheese and cream sauce, you no longer need hollandaise with asparagus.
When the asparagus season is over, a delicious, colorful salad with fresh white bread with sauce or potatoes goes well with it.
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