Pre-bake the 9-inch pie crust according to package directions. We recommend using Pillsbury pie crust which can be found in your grocer's dairy case.
Unroll crust into your pie plate, pierce in several places with a fork, and bake.
Roast asparagus in 410° oven for about eight minutes, turning once or twice, until just soft.
Lower oven to 350°.
Sauté shallots in butter until tender, about two minutes.
In medium bowl, mix shallots with crabmeat, asparagus, and flour; set aside.
Sprinkle 3/4 cup cheese into prepared pie shell, then spread with crab and asparagus mixture.
Sprinkle remaining 3/4 cup cheese on top.
Beat eggs, cream, salt, and pepper until mixed.
Pour into shell and bake for about 30 minutes (until center is set).
Cool on wire rack.