1. Cook asparagus in salted water for 10 minutes. Add 1 tablespoon of butter and sugar.

2. Mix 1 cup of flour, eggs, 1 ½ cup of milk and salt. Bake 8 pancakes.

3. To prepare sauce, dry flour, cream with the remaining butter, dissolve with 1 lb of asparagus broth, add milk, salt, pepper and zest. Cook the sauce for 5-7 minutes until it thickens.

4. Grate cheese and brynza, mix with greens.

5. Brush each pancake with cheese mass, scatter over ham slices and asparagus. Shape rolls.

6. Put a half of the sauce in a mold, then place the pancakes, pour over with the remaining sauce. Bake over 480°F until golden crust.