Heat a heavy, dry frying pan and toss the almonds around until fragrant. Keep an eye on them as they will burn easily. When browned nicely, set aside in a container.
Grill the parma ham until browned. Set aside on kitchen paper to drain the excess oil. Slice into thin strips.
Place your asparagus in boiling, lightly salted water for about 4 minutes.
Remove the asparagus but keep the water bubbling. Put the asparagus in a blender with a knob of butter. Blend until smooth. When smooth, turn off the heat on the water and add a little. Blend. Keep doing so until you reach your preferred consistency for soup. Taste the soup - it may need a little seasoning - don't go crazy though as the grilled parma ham will add a salty element to the dish when you plate it.
Pour the lovely, green liquid into a bowl. Garnish with your parma ham and almonds. Drizzle with a little olive oil and give it a grind of pepper. Serve with a crusty baguette.