1/ Crack the eggs into a bowl with the milk/ cream and whisk well. Cut the manchego up into small chunks (roughly 0.5 - 1cm square). Dice the bacon. Cut the tips off the asparagus, put to one side and then finely chop the stalks.
2/ Heat the oil in a non-stick, ovenproof frying pan or shallow casserole dish. Add the bacon and the finely chopped asparagus and cook for about 5 mins.
3/ Spread the bacon and asparagus out so it’s fairly evenly distributed across the pan. Pour in the egg mixture, scatter the manchego around and lay the asparagus tips across the top. Place in the oven for 20mins.