In a large bowl, combine the cauliflower, egg yolks, 1 teaspoon Diamond Crystal kosher salt, turmeric, and white pepper. Toss well to combine, making sure the cauliflower is evenly coated.
Heat a large cast iron, carbon steel, or non-stick skillet over medium-high heat and add the avocado oil.
Toss in the shallots, sprinkle on some salt, and cook, stirring, until they are slightly softened, about 1 minute.
Mix in the ginger and cook until fragrant, about 30 seconds.
Add the cauliflower rice and cook, stirring frequently until the cauliflower is crisp-tender, about 3 minutes.
Push the cauliflower rice to the side of the pan and add the asparagus coins with a sprinkle of salt. If the pan is looking dry, add a little avocado oil before adding the asparagus.
Cook, stirring the asparagus frequently, until the coins are bright green and tender-crisp, about one minute. Mix in the minced garlic and cook until fragrant. Combine the asparagus and garlic with the cauliflower rice.
Turn off the heat and add the sesame oil and scallions. Taste for seasoning and adjust as needed. Enjoy!
Store leftovers in a sealed container in the fridge for up to four days.