For asparagus with hollandaise sauce and Vulcano ham, peel the asparagus thoroughly, leaving out the tips. Bring a large pot with plenty of water to a boil and dissolve 1 tablespoon sugar and 1 tablespoon salt in it.
Add the asparagus and cook for 10 minutes until al dente, melt butter and set aside. Place egg yolks in a small saucepan and whisk over medium heat. Add the soup and continue to stir constantly.
Slowly add the melted butter (should no longer be hot) to the egg yolks and continue stirring until the sauce thickens. Season with salt and pepper. Serve the asparagus with hollandaise sauce and Vulcano ham.