Preheat oven to 350 degrees.
Heat an oven-proof nonstick skillet pan on high heat, and add olive oil. Salute the tomatoes and garlic in olive oil until the tomatoes pop and soften and start to caramelize and turn brown/black in spots. Reduce heat to medium.
While tomatoes are cooking, mix together rice, eggs, 1/4 cup cheese, salt and pepper.
Add asparagus to the tomatoes and garlic and toss to coat with oil.
Pour egg mixture over all. Top with additional 1/4 cup shredded cheese.
Cook on medium heat for about 7 minutes, until eggs start to bubble and set.
Place pan in the oven for another 20 minutes or until puffed and the top is golden brown.
Serve hot or cold.