Place a half, ham slice on a work surface. Set 2-3 asparagus spears at one end. Roll ham around the asparagus, and then set roll ups on a serving platter. Repeat with remaining asparagus and ham. Combine mayonnaise with curry powder, chutney, salt and lime juice, and then serve in a bowl alongside the asparagus. This dish can be made hours in advance and kept in the fridge until needed.
Note: To blanch asparagus, cook in boiling water 1-2 minutes. Drain, cool in cold water, and then drain again. If the asparagus are thin, use 3 in each roll up, if they are thick, use 2.