Heat oven to 350°F. Grease 12x8-inch (2-quart) baking dish. In large skillet, cook onion in 2 tablespoons margarine until onion is crisp-tender. Add ham and eggs; cook just until eggs are set, stirring occasionally.
Melt 2 tablespoons margarine in medium saucepan. Blend in flour and bouillon; cook until smooth and bubbly. Gradually add milk; cook until mixture boils and thickens, stirring constantly. Add cheeses; stir until smooth. Carefully fold sauce into scrambled eggs. Pour into greased baking dish.*
Bake at 350°F. for 20 to 25 minutes or until eggs are thoroughly heated.
Remove from oven. Arrange asparagus spears over baked eggs. Combine bread crumbs and 1 teaspoon melted margarine; sprinkle over top. Return to oven; bake an additional 5 minutes.