For asparagus-ham rolls, peel asparagus and cut off end pieces. In a wide pot, heat water with 1 tsp. butter, sugar and salt.
Add asparagus and cook covered for about 12 to 15 minutes, depending on thickness of spears. Cut Emmentaler into 16 slices.
Wrap each 3 pieces of asparagus in a slice of ham and top each with 2 slices of Emmentaler. Bake in preheated oven at 180 degrees convection until cheese is melted.
Sprinkle with chopped parsley and serve.
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