Peel the asparagus with a peeler and trim away the woody lower 3 cm of the spears. Boil the asparagus with a pinch of salt until tender in about 8 minutes. Drain and leave to cool slightly.
Finely chop the parsley and chives. Beat the eggs with a whisk and add the chopped herbs. Season with salt and pepper. Heat some butter in a small, non-stick frying pan. Pour a thin layer of egg into the pan. Bake an omelette of approx. 15 cm Æ on a medium heat in 3 minutes until firm. Make another five omelettes in the same way.
Roll each asparagus in an omelette but leave the tip of the spear free. Wrap each roll with a slice of ham, folded in half lengthwise. Place the rolls in an oven dish. Bake the asparagus rolls in the middle the oven for about 5 minutes or until the ham is crispy.
Tip: Prefer not to use meat? Scatter the asparagus rolls with grated Parmesan or mature cheese.
