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Heat oil in a large ovenproof skillet over medium-high heat. Add potatoes and onion; cook, tossing occasionally, until golden brown, about 10 minutes. Stir in asparagus, ham, herbes de Provence and salt. Add 2 tablespoons water, immediately cover, reduce heat to medium-low and cook until asparagus and potatoes are tender, 8 to 10 minutes more. Preheat broiler. Scatter cheese and croutons over hash and broil until bubbly and toasted, 2 to 3 minutes.