Cut woody bottoms of asparagus and chop into bite-size pieces.
Add asparagus to a pot of salted boiling water and cook for 3 minutes.
Drain and place in a bowl of ice water to stop the cooking.
In a small saucepan, melt the butter over medium heat. Add flour and whisk until blended.
In a separate medium saucepan, heat chicken broth and half & half until boiling. Mix with the flour/butter mixture and whisk vigorously until thickened and smooth. Season with nutmeg, salt & pepper.
Add eggs, ham and asparagus to the sauce and mix well.
Pour into a greased casserole dish and bake for 10-15 minutes or until bubbly.
Nutrition Info Per Serving: Calories 220 Total Fat 15 g Cholesterol 140 mg Sodium 799 mg Potassium 327 mg Total Carbohydrate 9 g Dietary Fiber 2 g Sugars 2 g Protein 12 g