Cut the tips off the asparagus and set aside for garnish. Slice the remaining portion into 1/2 inch strips and sautee for 7 min. Add the walnuts, tarragon, nutmeg, salt and pepper in a food processor and blend into crumbs.
Saute the shallots and garlic for 3 to 5 minutes and add to the asparagus and let cool. After they've stopped giving off steam, place the asparagus in the processor with the walnut mixture and add the navy beans and pulse until smooth. Add the cornstarch in small amounts at a time to prevent clumping.
Let the mixture sit in the fridge for 45 min and then place in the pie crust and top with breadcrumbs and drizzled olive oil, then bake at 350 degrees for 45 minutes.
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