In a large skillet, cook asparagus in small amount of water for 6-8 minutes or until crisp-tender; drain. Finely chop 2 asparagus spears; set remaining asparagus aside.
In an 8" ovenproof skillet or pan, saute onions, garlic and chopped asparagus in oil until tender. In a bowl, whisk eggs, whipping cream, salt and pepper to taste, and pour into skillet. Cover and cook over medium heat 3-5 minutes or until eggs are nearly set.
Arrange reserved asparagus spears so they resemble spokes of a wheel over the eggs; sprinkle with feta cheese. Bake, uncovered, at 350° for 7-9 minutes or until eggs are completely set.