On a lightly floured surface, roll out pastry into a 13-inch circle. Press onto the bottom and up the sides of an ungreased 11-inch tart pan with removable bottom; trim edges. Place crust in refrigerator for at least 15 minutes to chill.

Preheat oven to 400°F. Remove crust from refrigerator and prick all over with a fork. Press foil into bottom and up sides of crust, covering edges. Fill foil with pie weights, dry (uncooked) beans, or dry (uncooked) rice. Bake for 12 minutes. Remove weights and foil and sprinkle with ½ cup cheese (which will melt and create a layer to further prevent crust from getting soggy).

While crust is baking, trim 2 inches from the top of each asparagus spear; set tops aside. Trim 1-inch from the tough ends of the spears and discard. Cut remaining stems into ¾-inch pieces.

Coat the bottom of a 12-inch skillet with oil and butter and heat over medium-high. Sauté asparagus pieces and mushrooms for 7 minutes, stirring occasionally. Add garlic and sauté for 1 to 2 minutes more or until asparagus is crisp-tender and liquid has evaporated.

Place the asparagus-mushroom mixture, ham, and parsley on top of cheese at bottom of crust. In a small bowl, beat together the eggs, half-and-half, salt, and pepper; pour into crust. Arrange reserved asparagus tops over egg mixture. Sprinkle with remaining cheese.

Place pan on a baking sheet. Bake for 30 minutes or until knife inserted near center comes out clean and edges of crust are light golden brown. Let stand for 10 minutes before cutting.