Method

Preheat oven to 300°F.

Break ends off asparagus spears.  They will assist the cook by snapping off where they are inedible.  Throw away inedible  pieces.  Cut spears into 1-inch pieces on the diagonal. 

Wash leeks well and slice the white only into rounds.

Melt butter in an oven-proof skillet. Over medium-high heat, saute leeks until soft, but not browned. Stir in asparagus pieces with 2 tablespoons water and immediately cover the pan. Allow asparagus to steam, covered, for around 2 minutes, until tender.  If any water remains, let cook off.

In a small bowl, whisk the eggs.  When combined, whisk in the cream. Stir in salt, pepper and nutmeg.

Spread the asparagus evenly over the bottom of the pan, add the egg mixture, then sprinkle with the cheese. Cook on the stove for a minute or two, then bake in the preheated oven until the eggs are set, about 5 minutes. Alternatively you can put this under the broiler which is speedier.  If so, be sure your oven heat is set at broil.

Allow to cool slightly, then slice and serve.

Serves 4.

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