Place an 8 inch cast iron skillet into the oven and preheat oven to 425 degrees F (400 degrees F in convection ovens). Make sure the skillet preheats and gets very hot.

In a blender, combine the eggs, almond milk, protein powder, baking powder, and salt. Blend for about 1 minute or until foamy.

Using an oven mitt, remove the skillet from the oven and place the coconut oil into the skillet. Swirl the skillet to coat the inside of the skillet.

Pour the batter into the skillet. Arrange asparagus on top of the batter (they may fall into the batter which is fine). Sprinkle with Parmesan or Nutritional Yeast.

Bake for about 18-20 minutes or until the pancake is puffed and golden brown.

Remove the pancake from the oven, spread additional butter or coconut oil on the pancake, cut into wedges and enjoy!