In a medium saucepan, bring 2-3 cups water to a boil. Cook asparagus in the water for 3 minutes, or until crisp tender. Drain and rinse asparagus with cold water, pat dry, and set aside.

Meanwhile, wrap chicken pieces with clear cling wrap, and use a meat tenderizer or rolling pin to pound down the chicken into thin slices. This step will make the chicken easier to roll up.

In a small bowl, combine mayonnaise and honey mustard. Spread 1/2 tablespoon mayonnaise mixture onto each piece of chicken.

Top each piece of chicken with 1 slice of ham, 1 slice of cheese, and 2 asparagus halves. Roll up chicken around the asparagus and wrap with 2 pieces of turkey bacon each.

Cook roulades in a large sauté pan set to medium heat, 4 minutes on one side. Coat top of roulades with remaining mayonnaise mixture. Using tongs, flip the roulades over and cook an additional 4 minutes. Cover and cook until the center of the chicken is thoroughly cooked, about 4-6 more minutes. Serve warm.