Begin by adding one inch of water to a large skillet, then place a steamer basket inside. Bring the water to a simmer over medium heat.

Once simmering, add the trimmed asparagus and cover the skillet, steaming for about 5 minutes until the asparagus is bright green and just tender. Carefully drain and set the asparagus aside in a bowl.

In a mixing bowl, combine chopped shallots with freshly squeezed lemon juice and a pinch of salt. Allow the mixture to sit for 5 minutes to mellow the shallots' flavor.

Whisk in a generous amount of olive oil until the vinaigrette is smooth and emulsified. Incorporate fresh herbs and approximately three-quarters of a cup of grated cheese.

Transfer the steamed asparagus into the bowl with the vinaigrette. Toss gently until well-coated. Sprinkle toasted pistachios and add the remaining cheese, tossing to combine.