Heat oven to 375 degrees F.

Heavily grease large muffin tin with olive oil and butter.

In heavy-bottom pan, saute aspargus on high heat for a few minutes until slightly tender and a bit charred on the outside; set aside.

Optional: Toast bread crumbs on cookie sheet for a few minutes in the oven until medium golden brown.

In small mixing bowl, whisk together eggs, egg whites, salt, pepper, parsley, garlic and half & half for about one minute, until well combined.

Spoon mixture into indidual muffin cups to 1/2 full.

Place a couple halved asparagus pieces in cups; sprinkle with bread crumbs.

Bake for 20 minutes. Be sure to check sooner. They are ready when they have risen and the tops are light, golden brown,