For the solo asparagus with ham-herb cream, peel the asparagus and cut off about 3 cm from the end.
Boil water with salt, thea and sugar, add asparagus spears and roll, cook until al dente.
Sauté ham in thea, deglaze with asparagus stock, add herb mushrooms and lemon juice and boil up briefly.
Stir in sour cream, season with salt, pepper and nutmeg.
Remove asparagus from stock, arrange on plates and pour sauce over.
Serve the solo asparagus with ham and herb cream.
Preparation Tip:
If you like it vegetarian, just omit the ham and serve asparagus with herb cream.
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