Preheat oven to 350°F. Line a baking pan with parchment paper. Pre-heat waffle iron.
Toss asparagus with olive oil, salt and black pepper. Place on prepared baking pan and transfer to oven. Roast until lightly browned, 10-12 minutes. Set aside until ready to serve. Lower oven temperature to 225°F.
In a large bowl, whisk together flour, cornmeal, cornstarch, baking powder, baking soda, salt and black pepper.
In a medium bowl, whisk together eggs, buttermilk, butter, ham, cheese and chives. Gently fold the wet ingredients to the dry ingredients, making sure not to over-mix the batter (it’s ok to have a few lumps in the batter).
Preheat waffle iron. Brush grids with melted butter. Pour or ladle batter into the bottom grid. Close the iron and cook according to your waffle machine instructions.
Place cooked waffles on a wire cooling rack, raised above a baking sheet; this will allow air to circulate and prevent waffles from getting soggy. Transfer sheet pan with cooling rack to oven to keep waffles warm while cooking the second batch. Serve waffles immediately with fried or poached eggs and roasted asparagus. Enjoy!
