Scrape the two lower thirds of the asparagus. Wash them and order so that the tips are in the same level, bind them in the bundle and cut the lower woody part.
In a tall narrow pot for cooking asparagus put water, add sugar, some salt, 20 g butter and Vegeta. Bring the water to boil, put asparagus into cooking so that they stand vertically.
Cooking lasts for 15 – 30 minutes (depending on type of asparagus, green asparagus are gentler and are cooked shortly than the white asparagus). If you do not have the pot for cooking asparagus, place them in a narrow pot.
Drain the cooked asparagus, remove the string and roll 3 or 4 asparagus in a slice of ham. Place them in the greased fire-proof dish, add a few spoons of liquid in which you cooked the asparagus. Sprinkle with grated cheese and grated parmesan. Distribute butter leaves over the surface and bake in the oven heated on 220°C for about 15 minutes.
Fried asparagus serve warm on a heated plate.
You can use the liquid in which you cooked the asparagus to prepare a tasty soup.
It is important to tie the asparagus into a bundle so that the lower, firmer parts are cooked in water, and the tips are steamed, which will provide that you have all parts of the asparagus cooked at the same time.