Asparagus with Tagliatelle

Peel / clean the asparagus with the peeler, cook in salted water (1 teaspoon) with sugar (1 teaspoon), lemon (1 piece) and butter (1 tbsp) for about 7 - 8 minutes until al dente. Cut the ham into small diamonds / squares. Cook the pasta (tagliatelle) in salted water (1 teaspoon) until firm to the bite according to the instructions on the package, drain through a kitchen sieve and mix / mix with the ham in a hot saucepan. Serve asparagus with tagliatelle ham, topped off with hard cheese / grated, garnished with strawberries. Serve with liquid butter and / or hollandaise sauce.