Preheat your oven to 375°F (190°C) and grease a baking dish with butter or cooking spray.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Add the asparagus to the skillet and cook for 5-7 minutes, or until it’s tender but still slightly crisp. Season with salt and pepper to taste.
In a mixing bowl, whisk together the heavy cream and eggs until well combined. Season with a pinch of salt and pepper.
Spread half of the shredded cheddar cheese evenly on the bottom of the greased baking dish.
Arrange the cooked asparagus over the cheese in an even layer.
Pour the egg and cream mixture over the asparagus, making sure it’s evenly distributed.
Sprinkle the remaining shredded cheddar cheese and grated Parmesan cheese over the top of the casserole. If desired, sprinkle breadcrumbs over the cheese for added texture.
Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown on top.
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