"Parm French Toast with Ham & Roasted Asparagus" – Rachael Ray

Ingredients

• 9 large eggs
• About 2 cups grated Parmigiano-Reggiano
• 1 cup half-and-half or whole milk
• A handful of fresh flat-leaf parsley, finely chopped (about 1/4 cup)
• 3 cloves garlic, finely chopped or grated
• About 1/4 tsp. freshly grated nutmeg
• Salt and pepper
• 1 large bunch asparagus
• Olive oil spray, or olive oil for drizzling
• Softened butter (about half of a stick)
• 8 slices stale white or Italian bread
• 1 ham steak (about 1 lb.), quartered