Sift flour with salt. Combine flour with shortening with a pastry blender or two forks until it resembles a coarse meal.
Add water gradually until dough comes together and forms a ball.
Place dough on a floured napkin and knead 20 times. Set aside for 15 minutes.
Prepare a bechamel sauce. Melt butter in a medium size pan, add flour stirring with a wooden spoon. Gradually add milk and chicken broth and continue stirring until sauce thickens. Season with salt, pepper and nutmeg.
Heat oil in large skillet and sauté onion and garlic. Add chicken, wine, yolks and egg previously combined, parmesan cheese, salt and pepper.
Roll out half of dough on a floured surface and line a greased pan. Pour half of the filling. Top with asparagus and egg slices. Pour rest of filling.
Roll out remaining dough and cover filling. Prick with a fork and brush with a mixture of milk and egg yolk.
Bake in preheated moderate oven at 350°F (180°C) for 1 hour approximately.