Trim asparagus stems & steam, slightly in microwave. Shred Gouda cheese. In a food processor, combine panko crumbs, oatmeal, 4 kinds of seeds, spices & salt; pulse slightly.
Set out 3 large plates. Add flour to the first one, beat egg with 1 Tbsp water in the second one. The third one is for your pulsed mixture. Preheat oven to 325 F. Butter a large piece of heavy foil, making a circle about the same size of turkey breast.
Keeping the whole breast intact, flatten slightly to create uniform thickness. Coat breast on both sides with flour, then egg wash and lastly in the seed mixture. Coat completely, INSIDE & OUT (the seed mixture acts like a thin layer of bread stuffing).
Place breast on foil & layer one side with half of the ham, asparagus & cheese; repeat again with remaining filling. Place other side of breast on top so your filling is enclosed. If necessary, use some toothpicks to secure stuffed breast during roasting time. Cup sides of foil fairly close to meat.
Roast, covered for 2 hours, remove top piece of foil & continue to bake another hour or until 185 F. is reached on a meat thermometer. Remove from oven & allow to rest for a few minutes before slicing.