Fontina, Prosciutto & Asparagus Quiche

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1 (9-inch) pie shell, homemade or store-bought

6 medium-size asparagus spears

3 ounces fontina

3 ounces whole-milk mozzarella

2 eggs

2 egg yolks

1 to 1 1/4 cups half-and-half or whole milk

Salt and pepper to taste

4 to 6 slices of prosciutto, coarsely chopped

2 tablespoons freshly grated Parmesan

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