In a medium bowl, beat eggs with the cream and salt and pepper.

Partially cook the asparagus and cut into 1" slices.

In a large oven proof, non stick skillet, heat butter and sautè the leek and garlic until soft.

Add morels and cook until wilted and most of the liquid is cooked off. Add the asparagus and egg mixture.

Cook in a 350° oven until set, about 7-10 minutes.

Add the cheeses on top and bake an additional 4 minutes, until the cheese is melted.

Remove from the oven and slide the frittata onto a serving platter.

You may use onion in place of the leeks if desired.