1. Set the oven on steam at 99°C. 2. Season the asparagus and blanche 4 minutes or until tender. Chill in iced water or in a blast chiller. 3. In a bowl mix eggs, milk, cream and melted brown butter. Season with salt and vacuum seal. 4. Set the oven on steam at 75°C and cook for 25 minutes. 5. Transfer cooked eggs into an espuma gun and charge with two gas cartridges. Keep in a warm place. 6. Set the oven on dry heat at 80°C. 7. Lay out the Parma ham on a baking tray and dehydrate for 1 hour or until it crisps. 8. In a blender, blitz to a powder. 9. Reheat the asparagus and plate. Spray the egg foam onto the asparagus and garnish with bacon powder and chives.