Preheat the oven at 180C.
Heat some olive oil in a cast iron pan and add the finely chopped shallot, cherry tomatoes and chopped asparagus spears.
Season with salt and pepper and cook on low heat until shallots, tomatoes and asparagus have are softened.
Take the pan off the heat.
Add the beaten eggs and top with crumbled feta, some fresh dill and the halved asparagus tips.
Cook in the preheated oven for 20 minutes.
Serve hot or cold.