Place a pan of water over a high heat and bring to the boil.
Remove the woody ends of the spears by cutting or just by snapping. They will naturally break were the old and new asparagus meet.
Add to the boiling and cook for 5 – 6 minutes until nice and tender. Drain and keep warm under foil and kitchen towel.
Using a medium sized bowl, add the milk, chives, small pinch of salt and black pepper and the eggs and gently whisk til combined.
Place the ham in swirls on slightly warmed plates. The contours will hold the eggs in place.
Add a little butter and a drop of oil to a saucepan and place over a medium heat. When the butter has melted, add the egg mixture and stir gently until it starts to scramble. The best consistency for this recipe is slightly firm but not rubbery. Remove from the heat as it will continue to cook from the heat of the pan.
Add the eggs on top of the ham and place the asparagus on top of the eggs for a dish that looks impressive, tastes amazing and is always a winner.