Heat 1 tsp olive oil in a small pan. Cook asparagus until soft, then add prosciutto for 30 seconds. Remove and set aside.

Melt butter in the same pan over low heat.

Whisk egg whites with chives, salt, and pepper. Pour into the pan. Stir gently for 10 seconds, then stop.

Cover with a lid and cook 2-3 minutes until the top looks set.

Add asparagus, prosciutto, and Parmesan on one side. Fold over and cook 30 seconds more.

Slide onto a plate, garnish with chives, and serve.