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Place the butter in a 10-inch ovenproof skillet; place in a 425 oven for 3-4 minutes or until melted. In a bowl, beat the flour, eggs, milk, salt and pepper until smooth. Pour the mixture into the prepared skillet. Bake at 425 for 22-25 minutes or until puffed and golden brown.
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Meanwhile, in a saucepan over medium-high heat; cook ham and asparagus in melted butter for 5 minutes; stirring occasionally. Stir in flour until blended. Gradually stir in milk. Bring to a boil; cook and stir for 3 minutes. Reduce heat; stir in sour cream, lemon juice and pepper sauce.
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