1. Preheat the broiler on high.
2. Whisk together eggs and whipping cream. Season generously with salt and pepper.
3. Trim asparagus and cut into 3/4 inch pieces (it should equal about 1 and 1/2 cups once cut). Swirl butter and olive oil in a 9 and 1/2 inch nonstick ovenproof skillet and heat over medium. Add asparagus and saute for about 2 minutes. Add tomatoes and saute about 1 more minute.
4. Add egg mixture over asparagus mixture. Sprinkle with cheese and let cook, covered, over low- medium heat for about 4 - 6 minutes or until set. The top should still be a little runny.
5. Place skillet under broiler and let cook, with the oven cracked so you can watch it, until the top is golden brown (about 2 minutes).
6. Let stand for 2 minutes, slice into 4 wedges, and serve.