The best asparagus recipe ever, asparagus from the oven, baked

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1 pinch of sugar
1 slice of untreated lemon
200g butter
2.5 kg white asparagus
Salt, white pepper
2 egg yolks
3 tbsp dry white wine
1 tbsp white wine vinegar
220 g cooked ham (sliced)
60g Gouda
preparation

First wash and peel the asparagus and put the peels aside. Shortly cut off the woody ends of the asparagus spears. Bring 1/2 liter of salted water to the boil. Add sugar and lemon wedge.
Let the asparagus peels simmer over medium heat for about 20 minutes.
Now pour the asparagus stock through a sieve. Bring the liquid to the boil again.
Cook the asparagus until al dente, about 10 to 15 minutes, then drain. Melt butter.
Beat the egg yolks, white wine and vinegar over a hot water bath until foamy. Pour in the butter drop by drop while stirring. Season with salt and pepper.

For more spice, you can also add chopped culinary herbs to the sauce.
Wrap 3-4 stalks of asparagus in a slice of cooked ham and place in a greased baking dish.
Pour sauce over it. Sprinkle with grated cheese and bake in a preheated oven at 180 °C for about 25 minutes until golden brown.
Bon appetit