Remove the bottom inch from the asparagus spears then place into a large saucepan. Add enough boiling water to just cover the asparagus, bring to the boil for 2 minutes. You want the asparagus to remain slightly crunchy, but not raw, in the middle. Remove from the heat and drain.
Place each prosciutto slice on a chopping board and place 2 cooked asparagus spears diagonally on top.
Mix the parmesan and almond meal/flour in a small cup. Sprinkle a little of the parmesan/almond mixture across the asparagus, drizzle with a little cream, then roll up.Place each one in the baking dish.
Sprinkle the remaining parmesan/almond mix over the top.
Bake at 180C/350F for 15 minutes, or until golden and the cheese has melted.