Boil the eggs for 10 min in salted water with a good dash of vinegar. After cooling, chop the yolk and white separate.
Wash and peel the asparagus and cut the hard end at 5 cm.
Pan-roast the asparagus in butter for 8-10 min. Basting regular during frying helps for the colouring.
When asparagus are ready, use the same pan to quickly stir the chopped egg white into the rest of the butter. Season to taste and add the parsley. Keep the chopped egg yolk out to add additional bright yellow colour to the dish.
Dress all ingredients on a plate and serve with the smoked ham on the side.
Notes
Keep the hard part of the white asparagus to make a soup.