Cook asparagus until still crisp and rinse under cold water and drain.

Spray skillet with Pam and heat over medium-high. When skillet is hot,

add onion and mushrooms and cook until onions are just tender.

Add ham and cook til heated through.

Whisk eggs and 2 tablespoons cold water and season with salt and pepper.

Reduce heat to medium. Spread onions, mushrooms and ham evenly in

skillet. Pour eggs over all and cook until the edges of the eggs are done

and the center begins to bubble. The eggs will not be fully cooked at

this stage. Arrange the asparagus spears in a circular pattern with tip

in center over the eggs. Top with cheese. Place the skillet under the

broiler and cook until cheese is melted and begins to brown.