Asparagus Omelet
14 ounces ham cut into rectangular slices
4 ounces shredded Swiss or Jack cheese
4 large eggs
2 cups whipping cream
1 Tbs. dried onion
Salt & pepper
12 large asparagus spears (about 1 pound), trimmed and cooked till tender-crisp (boiled about 5 minutes)
Parsley
Line four buttered oval ramekins with ham, overlapping the slices. Sprinkle each with cheese.
Combine the eggs, cream, onion flakes and salt and pepper to taste.
Place 3 asparagus spears in each ramekin. Pour egg mixture over asparagus.
Bake at 325 degrees 25 to 30 minutes, or until custard is set and mixture is lightly browned.
Makes 4-6 servings.
