Peel asparagus, cut off woody ends, salt in salt water with a teaspoon of sugar 12 to 15 minutes. Remove asparagus, quench briefly under cold water. 150 ml of asparagus water aside.
For the herbs sauce, melt the butter in a pot, dust the flour and stir. Stir with the cold cream and mix with a snow bean. Garnish the asparagus soup, season with salt, cayenne pepper and some nutmeg of nutmeg. Warm up.
Place two slices of ham, slightly overlapping each other, lay cheese on top and roll with two (or more) asparagus sticks.
First turn to flour, then turn into whisked egg and finally into breadcrumbs. In a not too hot butter lard bake golden brown.
Chop the chives and the chervil and stir in the sauce. Heat cranberries slightly.
Place the sauce on the pre-heated plate and place the asparagus cordon bleu on it. Serve with cranberries and fresh herbs.