Preheat your oven to 375°F (190°C).

Wash and trim the asparagus spears.

Melt the butter in a small saucepan over medium heat.

Add the asparagus to the saucepan and sauté until slightly softened, about 3-4 minutes.

Divide the asparagus evenly between four ramekins or oven-safe dishes.

Crack one egg into each ramekin, being careful not to break the yolk.

In a separate bowl, whisk together the heavy cream and grated Gruyere cheese.

Pour the cream mixture evenly over the eggs.

Season with salt and pepper to taste.

Place the ramekins in a baking dish and fill the dish with enough water to come halfway up the sides of the ramekins.

Bake for 12-15 minutes, or until the egg whites are set but the yolks are still runny.

Remove from the oven and let cool for a few minutes before serving.