Line a 5 x 8-inch shallow ovenproof pan with parchment paper, brush with oil on all sides and set aside. Wash the asparagus and remove the woody ends. Hold each spear at both ends and bend it gently. It will snap at its natural breaking point.

Cook the asparagus in boiling water for 2 to 5 minutes, depending on how thick they are or until tender. Drain and refresh in iced water. When cold, remove the asparagus and pat dry them with a clean dry towel. In a large non-reactive bowl, whisk together the remaining ingredients comprising of finely chopped garlic, eggs, goat cheese, cream, cheese, salt and pepper to taste. Pour the mixture into the shallow pan and smooth the top. Arrange the asparagus lengthwise into the egg mixture making sure to distribute it well.

Bake in a preheated oven to 350° F for 25 to 30 minutes until golden brown, puffed and set in the center. Remove from the oven and let it cool and set. Run a spatula around the edge, then invert onto a cutting board, browned side up. Peel off the paper. If the surface looks a little runny, put it under a medium broiler to dry out. Let it cool completely. Trim the edges if necessary then cut into 24 squares. Serve on a platter with wooden toothpicks, or secure each square to a slice of bread.