To prepare sauce, melt butter or margarine in a small saucepan over medium heat. Stir in flour and cook 1 minute. Add chicken broth. Cook, stirring, until mixture comes to a boil. Reduce heat and simmer 2 minutes. Remove from heat. Stir in cream (if using), parsley, lemon juice, salt and pepper. Keep hot or reheat before serving. Cook fresh asparagus in a small amount of water until tender crisp (or cook frozen asparagus as directed on package). Drain. Divide into 4 bundles and wrap each bundle with a slice of ham. Reheat in microwave oven on HIGH (100%) 1-1/2 to 2 minutes before serving. With a 10 cm (4 inch) cutter, make decorative cut-outs in bread slices; toast when ready to serve. Just before serving, poach eggs. To serve, place a ham and asparagus bundle on each of 4 warmed dinner plates. Alongside, serve 2 eggs on toasted bread cut-outs and spoon sauce over top.