For the asparagus salad, cut the ends off the white asparagus. Peel asparagus and cook in salted water for 20-25 minutes.
Cut the ends off the green asparagus and cook for 15 minutes. Remove from the broth, let cool completely and cut into 3 cm long pieces.
Mix ingredients for marinade and mix with asparagus. Refrigerate the salad for 1/2 hour. Roll up the ham slices and arrange with the salad.
Garnish the asparagus salad with the nuts and serve.