Preheat oven to 375°
Heat olive oil over medium high heat in a shallow pan on the stovetop.
Add the chopped asparagus and sliced mushrooms. Sautee about 5 minutes, until the mushrooms begin the shrink and the asparagus starts to brown.
Remove the vegetables from the heat.
In a large bowl, whisk the eggs with the milk, mozzarella cheese, and the turmeric.
Add the asparagus and mushrooms.
Pour the egg mixture into two 6" pie pans*.
Bake in the oven for 15 minutes, until the eggs begin to set.
As the eggs cook, combine the balsamic vinegar, olive oil, salt, dijon mustard, garlic and shallot in a jar with a tightly fitted lid.
Place the lid on the jar and shake the jar to mix together the salad dressing.
In a medium bowl, add the arugula. Pour the vinaigrette over the arugula and lightly toss.
Switch the heat in the oven to broil and add the grated parmesan over top the egg tarts.
Broil an additional 3-5 minutes, until the cheese begins to brown and form a crust.
Serve immediately with a side of dressed arugula.