Peel the white asparagus and cut off the woody end. With the green asparagus, lift the stem at the bottom and bend it - this way you can tell how deep it is woody - and then peel it up halfway. Cook the white asparagus in plenty of salted water with a pinch of sugar for about 20-25 minutes (depending on the thickness of the sticks). Add the green asparagus halfway through the cooking time and cook at the same time. Take out the rods and quench briefly, then let them drain.
Preheat the grill.
Wrap 3 sticks of white and green asparagus in a slice of cooked ham and place in the greased baking dish.
Cut the mozzarella into slices and spread over the asparagus packets. Spread the almond flakes on top and grind with pepper. Put the baking dish in the oven and bake until the cheese has turned a golden yellow color.
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