Place whole, shelled pistachios in a small dry skillet over medium heat.

Toast, tossing or stirring frequently, until pistachios begin to darken.

Remove from heat and let cool. Chop.

In a large bowl, whisk together rice vinegar, sesame oil, and tamari/soy sauce.

Set aside.

Bring a large pot of water to a boil over medium-high heat.

Snap off the woody ends of the asparagus. (Take a piece of asparagus and gently bend it until it snaps. The tender part will be above the break; the tough part will be below.) Discard or compost ends.

Rinse and drain asparagus spears.

Place about 2 cups of ice in a large bowl and fill 2/3 with water.

Place asparagus in boiling water and cook for about a minute. Fish a piece out, rinse in cold water, and taste it. You want it to be tender, but still have crunch. When the asparagus is done to your liking, use tongs to move it to the bowl of ice water. Drain.

Move asparagus to bowl containing dressing. Stir to coat.

Place asparagus on serving platter. Drizzle on any dressing left in the bowl.

Top with shredded egg and chopped pistachios.