For the salad, wash the asparagus and cut the ends off generously. Cut the asparagus spears lengthwise into thin strips with an asparagus peeler. Peel oranges so thickly that the white skin is completely removed. Use a sharp knife to cut out the fillets between the parting skins. Squeeze the juice out of the parting skins. Mix orange juice, vinegar, salt, pepper and 1 pinch of sugar. Fold in 2-3 tablespoons of oil. Mix with asparagus and orange filets and let it soak for about 1 hour.
For the roulades crumble the bread roughly. Grate cheese finely. Wash the herbs, shake dry and pluck off the leaves. Chop the parsley. Mix bread, cheese, parsley, thyme, egg and egg yolk. Season with salt and pepper. Dab the schnitzel dry, tap a little flatter. Season with salt and pepper. Cover each cutlet with 1 slice of ham. Spread herb mixture on top. Roll up cutlets and tie them with kitchen string, tying 2-3 sage leaves each.
Preheat the oven for the potatoes (electric oven: 200 °C/circulating air: 180 °C/gas: see manufacturer). Wash potatoes thoroughly and cut in half. Put them into a large ovenproof dish and season with salt. Bake in a hot oven for about 20 minutes.
Peel and chop the garlic. Roast the walnuts in a large pan without fat until golden brown. Take out and let cool down. Turn roulades in flour. Heat 1 tbsp. oil in the pan. Fry the roulades in it until golden brown all around and take them out. Sauté the garlic in the frying fat. Deglaze with wine and cream, bring to the boil. Season with salt and pepper. Add the roulades to the potatoes in the dish, pour the sauce over them and continue cooking for about 30 minutes.
Coarsely chop the nuts and mix with the asparagus salad. Remove roulades and cream potatoes from the oven. Serve with asparagus salad.