Cut the ham into thin slices, cover them with tinned asparagus and roll up.

Prepare a dish with the thin layer of red firmed jelly. Place the rolls on it, pour some jelly on the rolls and let it firm.

Decorate the dish with parsley greens and flowers, made of boiled carrot and the hard-boiled egg. Fix them with the jelly and let firm again. Pour the rest of the jelly on the rolls.