Grease a shallow 13” x 9” baking dish with butter and spread half of the asparagus slices evenly across the dish. Reserve the asparagus spears and remaining slices for the top of the casserole.

In a large bowl, whisk eggs. Add milk, cream, Gruyère, Dijon, chives, pepper, cayenne, and salt to the eggs. Mix well.

Cut the Texas toast in half on the diagonal.

Dip the slices of Texas toast into the egg mixture, shake off the excess, then arrange the slices in the prepared dish. Cut side down, alternating top, then bottom. Reserve the leftover egg mixture.

Place the 12 quarters of ham slices in between the toast, beside each top.

Sprinkle the diced ham and reserved asparagus over the toast.

Pour the reserved egg mixture evenly over the top of the casserole.

Then sprinkle on the cheddar cheese.

Cover with saran wrap and refrigerate overnight (or at least four hours).

The next day, preheat your oven to 350°F. Remove the casserole from the fridge and leave out to come to room temperature while the oven heats. Cook, covered with tinfoil for 15 minutes, remove foil and cook for 25 minutes more, or until the casserole is set and the toast is golden brown.

Serve with more chives, hot honey, and hot mustard.