Wash the bunch of soup greens, clean and cut into large pieces. Peel and quarter the onions. Peel and dice the celery, peel and dice the potatoes. Wash and remove the string of green beans, then cut into pieces of the same length. Peel the asparagus and cook in salted water with a teaspoon of sugar until firm to the bite.

Lay out the roulades on a large board, season with salt and pepper and brush with the balsamic cream and top each with 1 slice of Serano ham, then place 3-4 appropriately cut asparagus and roll up tightly. Fry the roulades all around in oil in a roasting pan. Place the finished roulades on a plate and fry the vegetables with the onions in the roaster, add salt and pepper and deglaze with red wine, add the roulades and fill up with water so that the roulades are half covered. Season the stock briefly again and season if necessary. Put the lid on and let it simmer for 2-3 hours over a low flame.

Cook the celery and potatoes in salted water. then drain and prepare the puree with butter and milk.

Cook the beans in salted water until they are firm to the bite, let them cool and wrap them with the Black Forest ham. Now fry the beans in the pan with oil and a little butter.

Take the roulades out of the roaster and keep them warm wrapped in aluminum foil. Pour the vegetables from the roaster through a sieve and collect the stock in a saucepan. Squeeze out the vegetables a little and then discard. Bring the sauce to the boil and thicken with the cornstarch and cold butter. Place the celery mashed potatoes on the plate, halve the roulade and place on top, place the bacon beans around it. And add the asparagus that is left over as a side dish. Pour sauce over it and serve.