Baked Asparagus Omelet

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1 pound pencil-thin asparagus, ends trimmed

3 ounces Havarti, cubed

1 tablespoon unsalted butter

1 shallot, chopped

5 large eggs

1 1/3 cups half-and-half

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

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