Asparagus Puff Ring

An excellent spring brunch dish. Jon & I had it for dinner for the first time while I was pregnant with the twins & on a cooking spree.

3/4 cup water
6 bsp butter
3/4 cup AP flour
1/2 tsp salt
3 eggs
1/4 cup grated parmesan cheese, divided

Filling:
1 # fresh asparagus, cut into 1" pieces
1/4 cup diced onion
2 tbsp butter
2 tbs AP flour
1/2 tsp salt
1/4 tsp pepper
1 1/2 cups milk
1/2 cup shredded swiss cheese
2 tbsp grated parmesan
2 cups diced fully cooked ham

In a saucepan over medium heat, bring water & butter to a boil. Add flour & salt all at once; stir until a smooth ball forms. Let stand for 5 minutes. Add eggs, one at a time, beating well after each; beat until smooth. Stir in 3 tbsp parmesan cheese. using 1/4 cupfuls of dough, form a ring around the sides of a greased 10-inch quiche pan or pie plate (mounds should touch). Top with the remaining cheese. Bake at 400 for 35 minutes. Meanwhile, cook asparagus until crisp-tender, 3-4 minutes. Drain. In a saucepan, saute onion in butter until tender. Stir in flour, salt & pepper. Gradually add milk; bring to a boil over medium heat, stirring constantly. Reduce heat; Stir in cheese until melted. Stir in ham & asparagus; Spoon into ring. Serve immediately. Serves 6.