Cheesy Asparagus Frittata

I just love asparagus and it goes so well with egg and cheese.  This is a great breakfast/brunch idea.  The original recipe called for whipping cream and Aioli but I have switched it to a 5% table cream and eliminated the Aioli - I think it still works well.

12 large eggs
1/2 cup table cream 5%
1/2 tsp grainy Dijon or 1 tsp regular Dijon mustard
1/2 tsp salt and freshly ground black pepper
1 tbsp butter
1 bunch thin asparagus, trimmed and blanched
150 g good quality cheddar, coarsely crumbled

1. Preheat oven to 400F.
2. Crack eggs in a large bowl.  Add cream, mustard, salt and pepper to egg mixture in a bowl.  Whisk until evenly mixed.  Melt butter in a very large ovenproof skillet set over medium heat, swirling so it coats sides.  Alternatively, coat a 9 x 13 inch baking dish with butter.  Add asparagus.  If using a skillet, turn asparagus in butter to coat, then cook for 2 minutes.  Pour in egg mixture.  Cook until egg sets slightly on bottom.  If using baking dish, pour in egg and carefully redistribute asparagus as needed.  Scatter cheese overtop.  Bake in centre of preheated oven for 20 minutes until egg is set.