First peel the asparagus. The best way to do this is with an asparagus peeler - a peeler is also possible - place below the asparagus head and pull down with little pressure. If handled too roughly, the asparagus can break. Put the peeled asparagus aside.
Put the eggs, flour, milk and salt in a mixing bowl and mix with a hand mixer or whisk to form a smooth dough. Let the dough rest briefly.
In a large saucepan, bring water to a boil with a pinch of salt and sugar. Put the asparagus in the boiling water and cook for 8-10 minutes. The asparagus then still has a bit of bite, if you prefer it softer, you can cook longer. At the end of the time, get the asparagus spears out of the water with asparagus tongs or two forks.
While the asparagus are in the water, heat a little butter in a pan over medium heat. Put the omelette batter in the hot pan and let it set. If it also begins to falter at the top, turn the omelette.
When it is golden brown on both sides, place the omelette on a plate. Place the two slices of boiled ham on top and top with the asparagus. Now just close the omelette and enjoy it hot.
If you want, you can also serve hollandaise sauce and boiled potatoes.
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