• Preheat oven to 400 degrees.

For the Egg Cups:

• Trim asparagus and cut into 1-inch pieces. Toss with olive oil, garlic, and 1/2 teaspoon each salt and pepper to taste. Lay in a single layer on a cookie sheet and roast for 7-9 minutes until tender-crisp (depending on the thickness of your spears, it may take shorter or longer). Remove from oven.
• In an 4 or 8-cup glass measuring cup or bowl with a pouring spout, beat eggs with the water or milk and season with remaining 1/2 teaspoon salt and pepper. Set aside.
• Lightly coat a 6-cup muffin tin with oil and line each cup with a slice of ham, easing to fit as needed. Divide the roasted asparagus pieces between the ham-lined cups, and then pour the egg mixture evenly onto the ham in the cups (some may ooze outside of the ham and that's okay - it will all bake together).
• Add the muffin tin to the oven and bake for 15 minutes (or until desired doneness - test with a knife in the centers to make sure egg is cooked through). NOTE: if you don't want to top with the sauce, you can add shredded cheese to the tops of the egg cups during the last 5 minutes of baking

For Easy Hollandaise Sauce:

• Meanwhile for the sauce, place the butter in a 1-quart glass measuring cup and microwave on HIGH for 1 minute or until melted.
• Add the egg yolks and remaining ingredients to the measuring cup with the butter. Stir until smooth.
• Set microwave to “roast” (usually power level 6) and cook for 2 minutes. Remove and stir well.
• Cook for another 2 minutes on “roast” or level 6. Stir until smooth and serve.

To Serve:

• After removing the egg cups from the oven, let them sit for a few minutes and then remove them with a flexible spatula to individual plates. Drizzle with hollandaise sauce and serve.