Preheat oven to 350 degrees F.
To a small skillet, melt 1 tbsp of ghee and sauté peeled, trimmed asparagus for 2-3 minutes on medium high. Remove from heat.
To a large bowl, whisk to combine 6 eggs, almond milk, Dijon, dill, salt and pepper.
Grease a 9-inch casserole dish with 1 Tbsp of ghee.
Layer the casserole dish with sautéed asparagus and chopped prosciutto. Pour egg mixture over asparagus and prosciutto and top with goat cheese.
Bake for 20-25 minutes, until the casserole is set (should not jiggle).
Garnish with additional dill, if desired. Slice and serve immediately.