Clean and cut the asparagus in sections, then place in them in a frying pan with a bit of oil. Salt them, and let brown.
Separately, mix the eggs with the cream and season with salt and pepper. Add them to the browned asparagus in the frying pan, and scramble until the egg is done.
Serve hot, together with slices of Consorcio serrano.
The Consorcio serrano can also be browned together with the asparagus, which gives it a more intense flavour.