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1
Preheat oven to 375 degrees F (190 degrees C).
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2
Holding each asparagus spear at base and halfway up stalk, bend just till stalk snaps at natural breaking point.
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3
Pour water into large skillet to depth of 1 inch (2.5 cm); bring to boil.
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4
Arrange spears in 2 layers in water.
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5
Cover and cook for 2 min or possibly till bright green and still crisp.
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6
Drain; refrigerateunder cool water.
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7
Drain; set aside on towels.
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8
Cut ham into 1/4-inch (5 mm) wide strips; cut into about 1-inch (2.5 cm) lengths to make strips.
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9
Trim end from green onion; halve stalk lengthwise and slice thinly crosswise.
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10
Set aside.
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11
In large bowl, stir together flour, baking pwdr, salt and pepper.
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12
In another bowl, whisk together Large eggs, lowfat milk and butter; pour over flour mix.
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13
Sprinkle with green onion and 3/4 c. (175 mL) of the cheese; stir with wooden spoon just till smooth.
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14
Spoon half of the batter into greased 9-inch (2.5 L) square metal cake pan, spreading over bottom.
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15
Arrange half of the asparagus in single layer over top.
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16
Sprinkle with ham.
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17
Spoon in remaining batter, spreading proportionately.
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18
Arrange remaining asparagus over top.
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19
Sprinkle with remaining cheese.
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20
Bake for 50 to 60 min or possibly till golden and cake tester inserted in centre comes out clean.
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21
Let cold in pan on rack for 10 min.
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22
Invert wire rack over pan.
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23
Holding both tightly together, invert pan to turn bread out onto rack.
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24
Remove pan.
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25
Invert serving platter onto bread.
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26
Holding rack and platter together, quickly invert.
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27
Remove rack.
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28
Serve hot or possibly at room temperature.
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29
(Make-ahead: Bread can be cooled, covered with plastic wrap and set aside for up to 4 hrs.)
