Bring a pot of water to a boil, add the salt and the sugar.

While the water is boiling, peel the white asparagus and cut off the woody bottom ends.

Place the peeled asparagus in the boiling water and cook for 20 minutes.

Drain the asparagus, reserving 1/2 cup of the asparagus water.

Place the cooked asparagus on a warm plate, cover with aluminum foil and stow in a warm place. Set aside.

Wash the orange and pat dry.

If you like, for garnish, peel some thin strips of the orange and set them aside. Zest the orange. Cut the orange in half and juice both halves.

Peel the shallots and cut into small pieces.

Place a layer of paper towels next to the stove.

In a medium-sized skillet heat the thick cut bacon pieces and cook until crispy.

Transfer the speck or bacon pieces from the pan to the prepared layer of paper towels and blot off the excess grease. Set aside.

Add the tablespoon of unsalted butter to the pan. when the butter has melted, add the shallots and cook until the shallots are caramelized.

Add the orange zest to the pan and stir to combine.

Add the 1/2 cup of the reserved asparagus water to the pan. Add the orange juice to the pan and stir to combine.

Stir in the tablespoon of orange marmalade. Simmer for 5 minutes.

Add the white wine and deglaze the pan.

Add the heavy cream to the pan and stir everything together.

Add the chervil to the sauce and mix it in thoroughly. Mix in the pre-cooked thick cut bacon.

Season the sauce with salt and freshly ground pepper to taste.

Cook a few more minutes, stirring constantly until the sauce has thickened or it coats the back of a wooden spoon.

Retrieve the cooked white asparagus from its warm place. Arrange on a serving plate and pour the hot orange chervil cream sauce over the top, garnish with orange peels and chopped fresh chervil and serve.