Prep the Vegetables: Wash the asparagus thoroughly. Snap off the tough, woody bottom ends. Cut the remaining stalks into one-inch pieces. Leave the tips whole for a pretty presentation.

Whisk the Eggs: In a large bowl, crack the eggs. Add the cream, salt, pepper, and fresh herbs. Whisk vigorously until the mixture is uniform and slightly frothy.

Sauté the Aromatics: Heat the oil or butter in your skillet over medium heat. Add the minced shallots and cook until soft. Stir in the garlic and cook for another thirty seconds.

Cook the Asparagus: Add the asparagus pieces to the skillet. Sauté them for about 4 to 5 minutes until they are tender but still bright green.

Combine and Bake: Pour the egg mixture directly over the vegetables in the pan. Sprinkle the shredded cheese evenly across the top. Let it sit on the stove for about 2 minutes to set the edges.

Finish in the Oven: Transfer the skillet to a preheated oven at 375°F (190°C). Bake for 10 to 15 minutes until the center is set.

Broil for Color: If desired, turn on the broiler for the last minute of cooking to achieve a golden top.