Cut 2V2 inches off the asparagus tips and cut the stems into 2-inch pieces. Blanch the asparagus in boiling water for 2 minutes, just until crisp-tender. Drain and plunge them into cold water to stop the cooking. Drain well. Preheat the oven to 425째F. Blend the cream cheese, eggs, cream, salt, and pepper until smooth. Arrange the sliced asparagus stalks and ham on the pastry. Pour in half the egg mixture. Bake 15 minutes, then remove from the oven. Add the remaining egg mixture and arrange the asparagus tips on top of the pie. Sprinkle with the Parmesan cheese. Reduce the oven temperature to 375째F and bake for 40 minutes or until a knife inserted just off center comes out clean. Cool 15 minutes before serving in wedges, either warm or at room temperature.
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