Goat Cheese and Asparagus Crustless Quiche


1 lb. asparagus, trimmed and cut into 1-inch lengths (optional: reserve tips for garnish)
1 teaspoon coconut or grapeseed oil
2 large shallots
2 cloves garlic, peeled
5 oz. fresh goat cheese
2 large eggs
5 large egg whites
Coat 4 ramekins or a 9-inch baking pan with coconut oil or butter.  Toss asparagus in oil in bowl and season with salt and pepper.  Put asparagus in ramekins or baking pan and place in the oven.  Preheat to 425.
Meanwhile, place shallots and garlic in bowl of food processor and process until finely minced.  Add goat cheese and process until creamy.  Add eggs and egg whites and puree until smooth.  Season with salt and pepper.
Pour egg mixture over asparagus in ramekins or baking pan once oven is preheated, stirring to distribute vegetables evenly.  Bake 15 minutes or until top is light brown and tester inserted in center comes out clean.
Garnish with asparagus tips, if using.