Grab each piece of asparagus at the top and bottom, then gently bend until the bottom part of the stalk breaks off, then discard the bottom stem.
Using a vegetable peeler, peel off about one inch of the skin at the bottom of the asparagus spears, then steam or drop them in boiling water for about 1 - 2 minutes, until they turn bright green, but maintain a crisp texture.
Spread a generous amount of cream cheese onto the ham, then wrap it tightly around each asparagus spear.
Bake on a baking paper lined tray in a 400 F (200 C) oven for about 20 minutes, or until crispy, turning occasionally.