Instructions:

1. Preheat the oven to 450°F with an ovenproof skillet inside.
2. Spread ham and asparagus on a rimmed baking sheet. Drizzle with olive oil and season
   with salt and pepper. Toss to combine and set aside.
3. Add 4 eggs, milk, flour, and Parmesan cheese to a blender and blend for 1 minute, or until
   smooth and frothy.
4. Remove skillet from the oven and add 4 tablespoons butter, swirling until completely
   melted. Pour in pancake batter.
5. Place the skillet and baking sheet in the oven. Bake for 18 to 20 minutes, without opening
   the oven door, until ham and asparagus have begun to brown and Dutch baby pancake is
   puffed and golden.
6. Remove from the oven and let cool for 5 minutes. Meanwhile, heat remaining tablespoon
   of butter over medium-high heat in a small skillet. Add 2 eggs and cook until whites are
   set, but yolk is still runny.
7. Garnish Dutch baby pancake with asparagus, ham, fried eggs, and fresh parsley. Cut into
   wedges and serve.