Peel asparagus and cook in lightly salted water with a little butter until al dente. Let the asparagus drain well and place in a buttered baking dish.
Mix the eggs, milk, whipped cream, parsley and diced ham. Season with salt and pepper and pour over the asparagus spears.
Bake the casserole in the oven at 160 degrees for about 25-30 minutes.
New potatoes with chives are suitable for this.
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