Line a 12 x 17-inch (30 x 43 cm) baking sheet with parchment paper.
On a floured surface, roll the dough out to a 12 x 17-inch (30 x 43 cm) rectangle. Transfer to the baking sheet. Fold the edges of the dough inward, making a ½-inch (1 cm) border all around. Refrigerate for 30 minutes.
In a skillet, brown the onions in the oil. Season with salt and pepper. Let cool.
In a bowl, combine the onions, ham, sour cream and mustard. Refrigerate.
In a pot of salted boiling water, blanch the asparagus for 1 to 2 minutes or until tender. Transfer the asparagus to a bowl of ice water. Drain and set aside.
With the rack in the middle position, preheat the oven to 400°F (200°C).
Spread the ham mixture evenly over the dough. Place the baking sheet with one of the long sides parallel to the edge of the work surface.
Mentally divide the pie into six 5-inch (12 cm) squares. Working from left to right, lay about 8 green asparagus pieces vertically in the first square. In the next square, lay about 8 white asparagus pieces horizontally. Repeat with the remaining squares, alternating colours and directions to create a quilt effect.
Bake for 25 minutes. Remove from the oven. Crack an egg at the centre of each square. Bake for 10 more minutes or until the eggs are cooked. Cut into 6 squares and serve.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.