Cut off the woody asparagus ends and peel the lower third of the asparagus. Blanch in boiling salted water for about 3 minutes, then rinse in ice water. Take out and dry on a cloth.
Put the potatoes through a press, mix with the cream, add the Gorgonzola and season with nutmeg, salt and pepper.
Halve the ham slices, brush with the potato mixture, place the asparagus (divided accordingly) so that the tips peek out, then roll up and place in a gratin dish. Mix the crème fraîche with the egg yolk, add some fresh, cut wild garlic and pour over the asparagus rolls.
Baked in the oven at approx. 200 degrees for 15 minutes.
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