Summary

Ingredients

• 1 kg asparagus, (class /6-26, choose 8-0 thick sticks)
• 2 liters water
• 1 pinch (s) salt
• 1 pinch (s) sugar
• 1 teaspoon butter

Also:

• 8 slices cooked ham (thin )
• 8 slices cheese ( or Gouda)
• 1 egg (s)
• breadcrumbs
• Fat for frying

For the side dish:

• 4 potato (s), new

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Instructions

1. Peel the asparagus. Bring the water to the boil with salt, sugar and butter. Carefully place the prepared asparagus bundles in the brew and - depending on the thickness of the stalks - boil white asparagus for 12-20 minutes, green asparagus for only about 10 minutes (the brew must not bubble). The asparagus should still be crisp, as prescribed. Drain well.
2. Then place a slice of cheese on a slice of cooked ham. Place a stick of asparagus on top of the cheese and the ham, roll it up and secure it with a wooden skewer. Turn this roll in egg and then breadcrumbs. Then fry until golden brown in a pan and serve with new potatoes.