Cut off the woody ends of the asparagus. You do not need to peel green asparagus. If you take white - then please peel. Cut the asparagus spears in half.
1 kg asparagus
Bring the asparagus to a boil in a large pot of salted water. After 7 minutes, the asparagus is al dente and ready.
Wash the leek and cut it into thin rings. Cut the ham into small pieces.
1/2 stick leek, 200 g cooked ham
Heat a little olive oil in the pan. Fry the ham and the leek. Season with salt and pepper.
Grease a baking dish and spread the ham and leek mixture in it. Put the asparagus on top.
Chop the herbs and mix them with the eggs and cream. Add salt and nutmeg.
1/2 bunch chives and parsley, 2 eggs, 100 ml cream
Spread the egg mixture on the asparagus and bake the asparagus casserole with ham for 20-30 minutes.