16 to 24 asparagus spears, scraped
2 lg. eggs
2 egg yolks
1 1/2 c. whipping cream
Salt & pepper
4 to 6 slices baked ham, cut about 4 x 6 x 1/8 inch
2 tbsp. grated Swiss cheese
2 tbsp. freshly grated Parmesan cheese

Preheat oven to 350 degrees. Butter 7 x 11 inch baking dish. Cut off woody ends from asparagus leaving spears about 6 inches long. Tie into three bundles, allowing 1 spear to remain separate for testing. Place 4 cups salted water in 4 quart pan; bring to boil. Add asparagus and cook uncovered over medium heat about 8 minutes or just until tender. Drain and run under cold water. Gently untie spears and spread on layer of paper towels. Blend eggs, yolks and cream thoroughly. Season with salt and pepper. Wrap 4 spears in each slice of ham. Place seam side down in single layer in baking dish. Pour cream mixture over and sprinkle with cheeses. Bake 40 minutes or until top is nicely browned and tip of knife comes out clean. Serve immediately directly from baking dish.

Serves 4-6.