In a small saucepan, simmer the heavy cream with the sliced garlic; season with salt and pepper. Arrange the asparagus in 4 individual-size gratin dishes and season with salt and pepper. Crack 2 eggs into each gratin dish, pour the garlic cream on top and sprinkle all over with the buttered crumbs. Bake the eggs for 15 minutes, or until the whites are firm and the yolks are still runny. Serve at once.