For the pork tenderloin

1. Combine the rosemary, salt and pepper in a bowl and stir in the olive oil.
2. Brush the oil mixture all over the pork tenderloin.
3. Lay the slices of Bayonne Ham on a sheet of parchment paper so that they are overlapping each other by about a half-inch.
4. Lay the pork tenderloin at the bottom of the sheet, and then roll the paper around the meat. Remove the parchment—the meat should be tightly wrapped with the Bayonne Ham.
5. Put the tenderloin onto a rack (we use a cookie cooling rack) over a baking sheet and roast in the oven for 20 minutes or until a meat thermometer reads 140°degrees when inserted into the thickest part of the meat roast.
6. Remove from the pork oven and let rest for ten minutes. Slice into one-inch rounds and serve.

For the asparagus

1. Stir the creme fraiche, lemon juice and salt together until smooth.
2. Add 1 inch of water to a large skillet and bring to a boil. Add asparagus, cover, and cook for 5-10 minutes (depending on the thickness of the asparagus), until tender when poked with the tip of a knife.
3. Remove asparagus from skillet and arrange on a platter. Spoon the creme fraiche mixture over top and garnish with the chives, sea salt and black pepper.