2 lg. eggs, room temperature
1 c. milk
1 c. all-purpose flour
1 tbsp. butter, melted
1/4 tsp. salt

CREAMED ASPARAGUS AND HAM FILLING:

1 (3/4 lb.) bunch asparagus, cut into 1 inch pieces
1 tbsp. butter
1/2 c. minced onion
2 tbsp. flour
1 1/2 c. milk
1/4 tsp. salt
1/8 tsp. freshly ground pepper
Pinch of nutmeg
1/2 c. diced smoked ham
3 tbsp. snipped fresh chives
1/4 c. grated Parmesan cheese

Popovers: Preheat oven to 450 degrees. Generously grease 8 (2 1/2 inch) muffin pan cups. Heat in oven until very hot, about 5 minutes. Meanwhile, blend eggs, milk, flour, butter, and salt in blender just until smooth, scraping sides as needed. Pour into prepared muffin pan cups. Bake 20 minutes. Reduce oven temperature to 350 degrees and bake 20 minutes more until deep golden and crisp. Remove from pan.

Creamed Asparagus and Ham Filling: Cook asparagus in saucepan of boiling, salted water just until tender, about 3 minutes. Drain. Melt butter in medium saucepan over medium heat. Add onion and cook until translucent, about 3 minutes. Stir in flour and cook, stirring, 1 minute. Gradually stir in milk, salt, pepper, and nutmeg. Bring to boil, stirring. Reduce heat and simmer 5 minutes. Stir in asparagus and ham and heat through. Stir in chives.

Cut off tops of popovers and spoon in creamed asparagus and ham. Sprinkle with cheese and replace tops.