Prepare a six-hole muffin pan by spraying it liberally with some non-stick cooking spray. Chop up the asparagus (to make about half a cup) and divide between the muffin pan cups.
Beat the eggs and unsweetened almond milk together in a jug. Season with salt and pepper then divide it between the muffin cups.
Sprinkle some grated Parmesan over the top of each one, then bake in a preheated oven for 12-15 minutes, until golden brown on top and the egg is cooked through. They will puff up while cooking but deflate slightly as they cool.
Remove the asparagus egg bites from the pan and enjoy warm - or let cool fully and store in the fridge.