Preheat the oven at 225°C (hot air 200°C).
Boil the peeled asparagus for about 8 minutes in a pan with sufficient boiling water and optional some salt and sucker.
Remove the water (or safe it to use it as broth for soup) and let them cool down. Place the baking paper on a baking plate.
Add puff pastry on the bottom and close the sides by pushing them together.
Fold the edges to make an edge. Beat the eggs with the crème fraîche and the rasped cheese and flavor with salt and pepper.
Put the asparagus alternately on the puff pastry or chop them in little pieces and place them on the puff pastry.
Place the ham on top of it in stripes and add the egg mixture.
Bake the pie in the oven for about 25 minutes until it is golden brown.