Stew the green asparagus in a pan with a good amount of olive oil. Put the lid on and simmer until the asparagus are al dente.
Break the eggs and whisk them with the chopped herbs. Add pepper and some salt. Fry two thin omelets. To do this, proceed in the same way as when you fry pancakes. It is convenient to take a non-stick pan. So first put some olive oil in the pan, pour some of the eggs into the pan with a ladle and swirl the pan until the egg covers the whole pan. Leave on the heat until the omelette is completely cooked. Do not flip the omelet, but using a spatula, slide it out of the pan onto a plate.
Place the asparagus in it, letting the tops just peek out. Roll up the omelet. Place two slices of ham side by side, place the rolled omelette on top and in turn roll it in the ham.
Wrap the bottom in a paper napkin and tie a rubber band around it.

TIP - HERBS IN THE FREEZER
It is always handy to have a supply of herbs in the freezer. You can chop and freeze them yourself first, or just buy frozen.