Steam asparagus in a steamer basket over boiling water, covered, 8 to 10 minutes or until tender.
Wrap tortillas in aluminum foil. Heat in 350°F oven for 10 minutes.
Combine sour cream, mayonnaise, mustard, chives and pepper. Spread over each warm tortilla. Place ham over entire surface of each tortilla. Place asparagus at one edge of tortilla with tips extending over edge. Roll up tortillas; fold up bottom. Cut tortillas crosswise if desired. Serve.
