Preheat oven to 375° F.
Generously butter a 9-by-5-by-3-inch loaf pan.
Clean asparagus and cut into 1-inch pieces (there should be about 2 cups).
Cook; drain well.
Meanwhile, in skillet, cook onion and parsley in butter; add crumbs, salt, and pepper.
In bowl, combine eggs, cream, asparagus, and crumb mixture.
Pour into prepared pan.
Bake 25 minutes or until set.
Let stand 5 minutes before unmolding.
Unmold and sprinkle with cheese.