In a mixing bowl, whisk together the chickpea flour, nutritional yeast, cornstarch, salt, and black pepper until combined.
Pour the vegetable broth into the flour mixture and whisk until smooth.
Add asparagus, spinach, and shallots to the mixture and stir until combined.
Heat a pan or well-seasoned cast-iron skillet over medium heat. Spray the pan with a thin layer of cooking oil. Once it is hot, add half the mixture into the pan and cook on one side for 5-7 minutes, or until the edges start to brown. Flip one half over onto the other half and cook for another 2 minutes.
Repeat with remaining mixture and serve hot.
Notes
Feel free to double or triple the recipe if you're feeding your family or friends.