For whipped maple, using an electric mixer with a whisk attachment, whip cream to stiff peak. Fold in maple syrup. Set aside in the refrigerator. For sausage vinaigrette, in a medium skillet over medium heat, combine sausage, onion, garlic, ginger and sage. Cook, stirring occasionally and breaking up sausage, until sausage is browned and cooked through, about 5 minutes. Stir in vinegar, scraping up any browned bits in the skillet. Remove from the heat, cover to keep warm, and set aside. For asparagus, preheat the oven to 350°. In a small bowl, combine oil and chili paste. Arrange asparagus on a rimmed baking sheet and spread with chili paste mixture. Season with salt and pepper. Roast until tender, about 10 minutes. Squeeze juice from lemon over asparagus. Cover to keep warm and set aside. While asparagus is roasting, for eggs, prepare an ice bath and set aside. In a medium saucepan of boiling water, cook eggs for exactly 6 minutes. Transfer eggs to the ice bath and set aside until cool enough to handle. Peel eggs, then season with salt and pepper. Cover to keep warm and set aside. For ham cutlet, place flour in a large, shallow bowl. In another large, shallow bowl, whisk eggs, mustard, and hot sauce. In a third large, shallow bowl, combine panko bread crumbs, parsley, basil, chives, tarragon, and garlic. In a very large skillet over medium-high heat, warm 2 tablespoons lard. Working one cutlet at a time, dredge in flour mixture, egg mixture, and panko mixture. Add cutlets to skillet and cook, in batches if necessary and using more lard as needed, until golden and crisp, about 2 minutes per side. Transfer cutlets to a plate and cover to keep warm. To serve, arrange cutlets on plates, and spoon on breakfast sausage vinaigrette. Arrange egg on top and asparagus along side. Garnish with whipped maple.