Makes 6 servings

12	asparagus spears
1	tablespoon olive oil
	Salt and black pepper
6	large eggs
6	green onions, white part diced and green tops reserved
6	slices boiled ham

Preheat oven to 350°F. Place asparagus on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast about 10 minutes or until tender but not limp. Remove from oven and keep warm.
Heat small nonstick skillet or omelet pan over medium heat. Beat 1 egg in small bowl. Add scant tablespoon green onion to skillet and cook a few seconds. Add beaten egg to skillet, allowing to spread in circle. Do not stir egg. Place ham slice on top of egg crepe; cook until heated trough. Remove egg crepe from pan. Repeat until there are 6 ham and egg crepes.
Place 2 asparagus spears on each crepe and roll up. Tie each bundle with the reserved green tops and serve.

Top ham with shredded Swiss cheese.

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