Peel the asparagus from tip to end. Take care not to break the asparagus. Order the asparagus by thickness and cut off the woody and dry ends. Divide in small portions and tie together with kitchen string. Bring a saucepan of salted water to boil, add butter, sugar, white wine and salt, put the asparagus in the saucepan (cover them with a white napkin or paper towel so that the asparagus remain covered by water). Cook for about 12 minutes.
Boil the eggs for 7 minutes, cool in cold water, peel and separate the albumen from the egg yolk. Mix the egg yolk with mustard, salt, pepper and hot water.
Add the oil and stir constantly. Season with white wine vinegar and mix in chives and minced albumen.
Take out the asparagus from the water using a baker’s shovel or asparagus pincers, remove the kitchen string and place the asparagus on a plate. Dust with grated parmesan cheese and sprinkle with butter. Garnish with Bolzanina sauce, cooked ham, chives and herb oil and serve it.