Begin by rinsing the fresh asparagus thoroughly under cold water. Trim the woody ends off each stalk to ensure tenderness and then dry them completely with a clean kitchen towel.

On a flat surface, lay a slice of Kochschinken on top of a slice of Gouda cheese. Place two prepared asparagus stalks at one end, then roll tightly from one end to the other.

Prepare your breading station by arranging three separate plates in a row: one with seasoned flour, one with beaten eggs, and one with Panko bread crumbs.

Take each roll and dredge it in the seasoned flour, then dip into the beaten eggs, and finally roll in the Panko bread crumbs.

Heat ghee in a skillet over medium heat and add the rolls, frying for about 3-4 minutes on each side until golden brown.

Remove the fried rolls and place them on paper towels to absorb excess oil, then serve hot.