Start by boiling your eggs to your personal taste. I like 5 minutes for a large egg so the white is set but the yolk is still runny.
Whilst the eggs cook blanch the asparagus by placing it in boiling water for a couple of minutes. You still want it to hold its shape and have a bit of crunch. Drain and wrap each spear in a slice of Parma or Serrano ham.
Serve with the top cut off the egg and the wrapped asparagus spears to dip in the yolk.