Combine flour, salt, and black pepper in a large bowl. In another bowl, whisk together room temperature eggs and milk until smooth. Pour the wet mixture into the dry ingredients and whisk until just combined—the batter should be thin and lump-free, similar to the consistency of heavy cream. Melt 2 tablespoons butter and stir it in along with the fresh parsley and Parmesan cheese. I always use room temperature eggs because they emulsify better with the milk, creating a smoother batter. Cover and refrigerate for at least 30 minutes; this resting period allows the gluten to relax and helps the crepes cook more evenly.

While the batter rests, trim the woody ends from the fresh asparagus and discard them. Heat 2 tablespoons olive oil in a large skillet over medium-high heat, then add the asparagus spears in a single layer. Cook for 5-7 minutes, stirring occasionally, until they're tender-crisp and lightly caramelized. Season with lemon juice, salt, and pepper, then set aside on a plate. In a separate small skillet, toast the panko breadcrumbs in 2 tablespoons olive oil over medium heat for 2-3 minutes, stirring frequently, until golden and fragrant. Transfer to a small bowl and set aside.

In a small saucepan, combine the white wine vinegar, white wine, bay leaf, peppercorns, mustard seeds, sugar, and a pinch of salt. Bring to a simmer over medium heat and let it reduce until you have about 2-3 tablespoons of liquid left (this should take about 8-10 minutes). Strain the reduction through a fine-mesh sieve into a heatproof bowl, discarding the solids. Set this bowl over a pot of gently simmering water, making sure the bottom of the bowl doesn't touch the water—this creates your double boiler for cooking the egg yolks gently.

Whisk the 4 egg yolks into the strained reduction in the double boiler, whisking constantly to prevent scrambling. Continue whisking over the gentle heat for about 1-2 minutes until the mixture becomes pale and slightly thickened. Remove from heat and slowly whisk in the 1 cup of softened butter, a small piece at a time, until fully incorporated and the sauce is thick and creamy. I prefer Kerrygold unsalted butter for this sauce because its rich, golden color and superior flavor really shine through. Stir in the egg liqueur and fresh chives, then season with salt to taste. Keep the sauce warm (but not hot) until ready to serve.

Remove the batter from the refrigerator and stir gently to recombine if needed. Heat a non-stick skillet or crepe pan over medium-high heat and add a small amount of butter to lightly coat the surface. Pour about 1/4 cup of batter into the center and immediately tilt and rotate the pan to spread it thin and evenly. Cook for about 1 minute until the bottom is light golden, then flip and cook the other side for about 30 seconds. Transfer to a plate and repeat with the remaining batter, buttering the pan as needed between crepes. You should have 8 crepes total.

Lay a warm crepe on a plate and place a slice of ham in the center. Add a few spears of the cooked asparagus from Step 2 on top of the ham, then roll the crepe into a cylinder or fold it in thirds. Arrange 2 filled crepes per serving on a plate. Spoon the warm hollandaise sauce from Step 4 generously over the top, then sprinkle with the toasted panko from Step 2 and finish with a pinch of fresh parsley. Serve immediately while the crepes and sauce are still warm.