In a blender puree asparagus, garlic shiitake mushrooms, and Vidalia onion with tsp each of salt and pepper, cumin and ¼ cup heavy cream.
Heat another ¼ cup cream and milk on medium heat to a slow boil, while stirring.
Take off heat and immediately combine with eggs and stir until smooth. Add the asparagus mixture and mix thoroughly. Dish into small oven safe dish and bake at 325 degrees for approximately 45 minutes or until a knife comes clean out of the center.