Crust
Combine the first 3 ingredients in a food processor. Pulse until coarse crumbs form. Slowly drizzle water in until a ball forms. Chill and roll to fit a 9-inch pie pan.

Filling
In a sauté pan, melt the butter over medium heat and sweat the garlic, shallots, asparagus, thyme until tender. Remove from heat and allow to cool.
Mix the eggs and heavy cream in a bowl. Add the asparagus mixture, parsley, chives, salt, and pepper. Pour into the crust.
Bake at 325˚F for 50 minutes to an hour. The pie should look set when done.