Lightly coat 4 individual ramekins or a 9-inch-square baking pan with cooking spray.
Place the prepared bakeware into the oven and preheat to 425°F / 220°C.
In a separate bowl, toss the asparagus pieces with olive oil and season with salt and pepper, if desired. 2.
While the oven heats, place the shallots and garlic in a food processor and pulse until finely minced.
Add the goat cheese and process until smooth and creamy.
Finally, add the eggs and egg whites, and purée until the mixture is completely smooth.
Season the egg mixture with salt and pepper. 3. Carefully remove the hot ramekins from the preheated oven.
Divide the seasoned asparagus among them, then pour the egg mixture over the top, stirring gently to distribute the asparagus evenly.
Bake for 15 minutes, or until the tops are golden brown and a tester inserted into the centers comes out clean.
Preheating the ramekins is a key step! It helps create a lovely crust on the outside of the egg cups and prevents them from sticking.
Add a burst of fresh flavor by stirring a tablespoon of finely chopped chives or fresh dill into the egg and goat cheese mixture.
