In a large skillet, bring a couple of inches of water to a boil. Add the asparagus and cook for 3 minutes. Using tongs, transfer to a towel to cool. Preheat the oven to 375 degrees .
In a food processor, pulse the ham, onion, garlic, chile, celery, parsley, mustard, hot sauce, worcestershire and paprika into a spread. Season with salt and pepper.
Arrange the bread on a baking sheet and spread evenly with a thick layer of the deviled ham. Set the asparagus spears across the ham spread, cover with the cheeses and bake until golden and toasted, 10-12 minutes.