White Asparagus with Ham

8 white asparagus spears
SIDS SALT & PEPPER to taste
3 eggs
100 ml milk
small bunch chives, fine chopped
8 slices Parma ham

Trim off the tough ends from the asparagus spears and peel the lower part about 5cm up the stem. Bring a large saucepan of salted water to the boil. Add the asparagus to the boiling water and blanch for 4-5 minutes, until they are just tender (test with a sharp knife). Plunge into a bowl of iced water to stop them cooking.
Heat a large non-stick frying pan over a medium to high heat. In a bowl whisk together the eggs, milk, chives and SIDS SALT & PEPPER to taste. When the pan is hot, remove it from the heat, pour in a small ladleful of the egg mixture and quickly swirl it around the pan to make a large pancake. Return the pan to the heat and cook for a couple of minutes.
Using a palette knife, gently peel back the pancake and turn it over. Cook for another couple of minutes or until lightly golden. Repeat with the rest of the batter. Keep the pancakes on a plate and cover with foil while you make the rest.
Cut each pancake in half and wrap one half and a slice of Bayonne ham around each asparagus stem.