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1
Bring a large saucepan of water to a boil, preheat the broiler. While the water heats, trim the asparagus to fit in a circular pattern in a large skillet (similar to the hands of a clock). Blanch the asparagus in boiling water 2-3 minutes, until just barely tender and bright green. Transfer the asparagus to a colander and run cold water over it. Set aside to drain.
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2
Lightly coat the skillet with cooking spray and set over a medium-high heat.
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3
When the skillet is hot, add the onion and mushrooms and cook until the onions are just tender, about 4 minutes.Add the ham and cook, stirring often, until heated through.
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4
While the ham cooks, whisk the eggs and two tbsp of cold water in a small bowl, season with salt and pepper.
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5
Reduce heat to medium, use a wooden spoon to spread the onion, mushrooms and ham evenly across the skillet.
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6
Pour the eggs over the vegetables and ham. Tilt the pan to make sure the eggs spread evenly.
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7
Cook until the edges of the egg are done and the center begins to bubble, about 4 minutes. The eggs will not be fully cooked at this stage, but will finish under the broiler.
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8
Arrange the aspargus spears in a circular pattern on the eggs, then top with the cheese. Place the skillet unter the broiler and cook until the cheese is melted and begins to brown.
