Preheat oven to 425°F (220°C).

In a bowl, whisk together the eggs and salt.

Add milk and flour to the egg mixture, whisking until combined.

Whisk in oil and mineral water to the batter.

Let the pancake batter rest for 30 minutes.

Prepare the asparagus by placing it in a large pot with water, sugar, and 1 tbsp butter.

Bring the asparagus to a boil, then cover and cook for about 15 minutes, or until tender.

Drain the asparagus and let it cool slightly.

Heat 1 tsp butter in a 7-inch frying pan over medium heat.

Pour 1/8 of the pancake batter into the hot pan.

Cook each pancake on both sides until golden brown.

Repeat the pancake cooking process until you have 8 pancakes.

Lay 1 slice of ham on each pancake.

Arrange 3-5 asparagus spears on top of the ham.

Roll up each pancake.

Place the rolled pancakes in a greased baking dish.

Prepare the hollandaise sauce by combining heavy cream, cold water, and hollandaise sauce mix in a saucepan.

Bring the hollandaise sauce to a boil while stirring continuously.

Remove the hollandaise sauce from the heat and beat in the remaining butter until melted.

Stir in the chopped chives, chervil, and parsley, and 1 oz of Parmesan cheese. Season to taste.

Pour the hollandaise sauce over the rolled pancakes in the baking dish.

Sprinkle the remaining Parmesan cheese over the hollandaise-covered pancakes.

Bake the pancakes in the preheated oven for 20 minutes, or until golden brown and bubbly.

Serve immediately, garnished with fresh chervil leaves.