Wash and peel the asparagus and cut off the woody ends. Cover with a damp tea towel. Wash potatoes and cook covered in water for about 20 minutes. Dice ham.
Wash parsley, shake dry and chop. Separate eggs, chill egg whites. Mix egg yolk, 1/2 teaspoon salt and 1 pinch of sugar with the whisks of the mixer until creamy. Stir in milk and parsley.
Stir in flour. Let the dough swell for about 15 minutes.
In the meantime cut the asparagus into pieces. Boil 2 l water with 1 tsp. salt and sugar each. Cover the asparagus and cook for 10-12 minutes.
Potatoes quench, peel, press hot through a potato press directly into the dough and stir in. Beat egg white until stiff, fold in portions. Heat 2 tablespoons of butter in a large frying pan.
Add the potato dough and bake at low heat for 6-8 minutes until golden brown. Then turn and bake from the other side for 4-6 minutes, using two forks to pick into pieces.
Froth 100 g butter in a pot. Drain the asparagus well. Pour butter over them and sprinkle with diced ham. Add the potato marrow.