For the roulades, clean the spring onions (spring onions), cut away the very dark green part. Heat a little oil in the pan and fry the onions over a medium heat for a total of about 5 minutes.
If necessary, carefully knock the schnitzel between cling film a little thin. Brush with the coarse-grained mustard and sprinkle with sea salt and pepper. Place a slice of ham, half a slice of cheese, the fried spring onions (crosswise) and, if necessary, the soft fruits on top.
Roll up the meat, fix it with wooden skewers or kitchen twine, then season with salt and pepper.
Heat some rapeseed oil in a pan and fry the roulades in it for about 10 minutes, then keep them warm.
Deglaze the roasting set with the glass of wine, reduce a little and season the sauce with butter, sea salt and pepper.
Peel the white asparagus carefully. Peel the green asparagus only on the lower third. Cut away any woody ends. Then cut all the asparagus stalks diagonally into pieces approx. 2 cm in size.
Heat some rapeseed oil again in a pan (a coated pan is best) and fry the asparagus pieces in it over medium heat for about 5 minutes. Add a little vegetable stock or water and cook for another 8-10 minutes while stirring. Also season with sea salt and pepper and refine with the remaining butter.
Roughly crush or crush the red (or whatever color you have chosen) peppercorns in a mortar.
Cut the roulades in the middle crosswise and diagonally once and serve on the finished vegetables. Sprinkle everything with the ground pepper and chervil leaves - then serve immediately.
New potatoes with their skin or baked potatoes go well with this.
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