Preheat your oven to 400°F. While it heats, line a 9x13 inch baking dish (or similar size) with parchment paper, allowing it to hang slightly over the edges for easy removal later. This setup ensures even heat distribution and makes plating effortless.

While the oven preheats, trim the woody ends from the asparagus (about 1-2 inches from the bottom). Cut the spears into 2-inch angled pieces on a slight bias—this creates more surface area and looks more elegant. In a small bowl, toss the asparagus pieces with the olive oil, lemon juice, salt, and black pepper until evenly coated. Set aside at room temperature.

In a large bowl, whisk together the eggs and cream until fully combined and slightly frothy. Add the finely minced shallot, Dijon mustard, salt, and black pepper, whisking until well incorporated. Crumble the goat cheese into rough pieces and fold it gently into the mixture—I like to leave some small chunks visible rather than fully incorporating it, as this creates pockets of creamy, tangy flavor throughout the frittata.

Pour the egg mixture from Step 3 into the prepared pan, spreading it evenly. Place in the preheated 400°F oven and bake for 10 minutes. At this point, the eggs will be partially set around the edges but still quite wet in the center—this is exactly what you want before adding the asparagus.

Remove the pan from the oven and carefully arrange the seasoned asparagus pieces from Step 2 on top of the partially set eggs, distributing them evenly across the surface. Return the pan to the oven and bake for 7-8 minutes more, until the center of the frittata feels springy and set when lightly pressed with your finger—the eggs should no longer jiggle when you gently shake the pan.

Remove the frittata from the oven and let it rest in the pan for 5 minutes—this allows the residual heat to finish cooking the very center and makes slicing much cleaner. Using the parchment paper overhang as handles, lift the entire frittata onto a cutting board. Slice into squares or rectangles and serve warm or at room temperature.