Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Prepare the asparagus. Put asparagus in a roasting pan and pour 3⁄4-1 l boiling salted water with 1 teaspoon sugar over it. Spread 2 tablespoons of butter in flakes on top.
Seal tightly with aluminium foil. Bake in a hot oven for about 40 minutes.
In the meantime, peel the potatoes or scrub them thoroughly with a vegetable brush and wash them, cut them in half, cover and cook in salted water for about 20 minutes.
For the wild garlic cream, peel and finely dice the onion. Heat 2 tablespoons of butter. Sauté onion in it until transparent. Dust with flour and sauté briefly. Stir in stock and 150 g cream, bring to the boil and simmer for about 5 minutes.
Wash the wild garlic, shake dry, remove coarse stalks and cut the leaves into fine strips. Season the sauce with salt and pepper. Stir in wild garlic.
Arrange asparagus, potatoes, sauce and ham.