2) Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast for 15 to 20 minutes, until tender but still crisp. Sprinkle with the Parmesan cheese and return to the oven for 5 minutes, or until the cheese melts.
3) While the asparagus is roasting, whisk the eggs in a bowl with the cream and salt and pepper, to taste. Melt half of the butter in a large skillet. Cook the eggs on the lowest heat, stirring constantly with a wooden spoon, until done as desired.
4) Remove from the heat, add the remaining butter and stir until it melts. Check the eggs for seasoning, salt and pepper as needed, and serve with the roasted asparagus and bread.