Preheat the oven to 200 degrees (fan 180 degrees, gas mark 3-4).
Peel the asparagus spears, cut the ends into small pieces. Bring sugar, water, salt to a boil on 3 or possibly automatic cooking zone 9-12, add asparagus spears, boil again for 10-12 minutes on 1 or possibly automatic cooking zone 3-4. Remove the asparagus on the spot from the cooking water, drain and roll in cooked ham.
Toast the slices of toast in the toaster and place them in a gratin dish. Place the ham rolls on the toast slices, pour Bearnaise sauce over them and top with cheese.
Place the give in the preheated oven, 2nd level from the bottom, and bake for about 15 minutes.
Drink tip: A well-tempered Riesling from the Rheingau.