|90 g||Cooked ham|
|125 g||Mozzarella cheese|
Peel the asparagus and cut off the woody ends. Put both in a high asparagus pot, fill up with water, salt, sugar and butter. Bring to the boil and remove the skins and sections with a skimmer. Pour the asparagus into the asparagus water. Cook over medium heat for 15 minutes until firm to the bite. Drain the asparagus well. Grease a casserole dish with butter. Place three asparagus stalks on each slice of cooked ham and roll up. Place the asparagus ham rolls in the baking dish. Slice tomatoes crosswise with a sharp knife and blanch with boiling water. Allow to draw briefly, rinse with cold water and peel off skin. Cut the tomatoes into cubes and put them into the baking dish. Cut the mozzarella into slices and spread on the asparagus ham rolls and tomatoes. Bake in the preheated oven at 220° or 200° circulating air on the middle rail for approx. 15 minutes.