Ham wrapped asparagus with tapenade

Vegetarian Easter brunch continuedIngredients4 ounces soy ham slices(12 slices cut in 1/2)24 ounces fresh asparagus cut 4" (save the lower stems for soup base)2 Tbls grated soy Parmesan (optional)For the tapenade:3-4 ounces capers, drained and rinsed2 tsp Dijon mustardfresh basil2 tsps olive oil12 green olives chopped1 tbsp red wine vinegarsalt and freshly ground black pepperPreparationPlace the