Carefully peel the asparagus all the way round, starting from the tip, using an asparagus peeler.

• Sort the asparagus spears by thickness and use a knife to trim off the woody, dried-out ends.
• Bundle the asparagus in portions and tie them together with kitchen string.
• Bring a large pan of salted water to the boil, add butter, sugar, white wine and salt, place the asparagus in the pan, cover and cook for about 12 minutes.

Bolzano sauce:

• Boil the eggs for 7 minutes, plunge into cold water, peel and separate the yolks from the whites.
• In a bowl, mix the egg yolks well with mustard, salt, pepper and hot water. Then stir in the oil slowly but vigorously.
• Season with white wine vinegar, then fold in the chives and finely chopped egg whites.

Finishing touches:

• Sprinkle with grated Parmesan, drizzle with melted butter, and garnish with Bolzano sauce, cooked ham, chives and herb oil before serving.