HEAT butter in large nonstick skillet over medium heat until hot. ADD asparagus and onion; COOK 3 to 4 minutes, stirring occasionally. REMOVE from heat. STIR in tomatoes and ham.
PLACE 1/2 of the bread in greased 13×9-inch baking dish. TOP evenly with layers of 1/2 of the asparagus mixture and cheese. REPEAT layers with remaining bread, asparagus mixture and cheese.
BEAT eggs, half-and-half, salt and pepper in large bowl until blended. POUR over layers in baking dish. REFRIGERATE, covered, 1 hour or overnight.
HEAT oven to 350°F. BAKE, uncovered, in center of 350°F oven 45 to 50 minutes or until puffed, golden and knife inserted near center comes out clean.
Make ahead, and bake off in the morning for a delicious weekend brunch!
This recipe is an excellent source of protein, folate and choline, and a good source of vitamin A.