In medium saucepan boil the asparagus until it is just becoming tender, about 3 minutes. Drain and rinse it under cold water. Drain well again and set aside.
Prepare a one crust pie crust and set it aside.
In a large bowl, beat the cream cheese. Gradually mix in the cream. The texture will be slightly lumpy. Beat in the eggs, one at a time. Stir in the salt and pepper.
Evenly distribute the asparagus stalks over the pastry. Pour in half the custard mixture. Bake in a preheated 425ºF (220ºC) oven for 15 minutes.
Remove tart from the oven and pour in the remaining custard. Sprinkle the top of the tart with the Swiss cheese. Top with the grape tomatoes if you wish. Reduce the oven temperature to 375ºF (190ºC). Bake for about 30 to 40 minutes, or until a knife inserted in the center comes out clean.