Penzey's Ham and Asparagus Bake

This just came in Penzey's Spring '08 catalog. We tried this and it was really yummy! I added the 1 more cup of asparagus and you could use Egg Beaters to reduce the cholesterol. I adjusted the seasonings just a bit.

• Ready In: 50 mins
• Serves: 12

Ingredients

• 2  cups cooked ham, chopped into 1/2-inch pieces
• 1⁄2 cup green onion, chopped
• 2 -3  cups fresh asparagus, cut into 1/2 to 1 inch pieces
• 2  tablespoons butter
• 8  eggs
• 2  cups skim milk
• 1⁄2 cup flour
• 1⁄4 cup parmesan cheese, grated
• 1⁄2 teaspoon salt
• 1⁄2-3⁄4 teaspoon dried thyme
• 1⁄2-3⁄4 teaspoon  cracked rosemary
• 1⁄2 teaspoon  granulated garlic or 1⁄2 teaspoon garlic powder
• 1⁄2 teaspoon ground black pepper
• 1⁄2-1  cup cheddar cheese, shredded

Directions

1. Preheat oven to 425°F Lightly grease a 9x13-inch baking pan.
2. Melt butter in frying pan over medium heat; add the asparagus and green onions and saute until tender, about 8 minutes, stirring frequently.
3. If you like, add the ham to saute for the last 2 minutes.
4. When they vegetables are tender, add them to the baking pan along with the ham.
5. In a large bowl, beat together the eggs, milk mixed with flour, Parmesan cheese, salt, thyme, rosemary, garlic and pepper.
6. Beat until smooth and pour over the ham mixture.
7. Bake, uncovered, for 30 minutes or until a knife inserted in the center comes out clean.
8. Sprinkle with cheddar cheese. Bake an additional 3-5 minutes until the cheese is melted.
9. Let set a few minutes before cutting and serving.