Cook the asparagus in enough boiling salted water to cover for 2 minutes.
Drain and rinse under cold water and set aside.
Heat the oil in a heavy non-stick 10 inch (25 cm) skillet over moderate heat.
Sauté the shallots until translucent, about 3 to 4 minutes.
Add the asparagus and saute an additional 2 minutes.
Combine the remaining ingredients in a bowl and beat to thoroughly combine.
Pour the egg mixture into the skillet and cook, scraping the sides and bottom occasionally with a spatula, until the bottom has set.
Place the skillet under a preheated broiler until the top has set.
Be careful not to burn the top. Invert onto a serving platter and cut into wedges to serve.
Serve hot, warm, or at room temperature.