For the vegetable soufflé, first grease soufflé dishes. Preheat the oven to 170 °C and place a water bath (approx. 1 cm high water in a baking dish) inside.
Peel and dice the carrots. Dice the ham as well. Cut away the woody end of the asparagus and peel under the tips. Cut into slices. Mix vegetables with ham and peas. Divide among ramekins.
Mix milk, eggs, cheese, flour, salt and pepper. Pour over the vegetables in the ramekins.
Carefully place ramekins in hot water bath and bake for 20 minutes. Do not open the oven in between.
Turn out the vegetable soufflé and serve.