Rinse the asparagus and trim the ends by a good 1/3. Cook the asparagus in a strainer over steam or in salted water until just crisp. Set aside three to four tablespoons of asparagus cooking water. Drain the asparagus and drain. Cut the asparagus heads into small pieces and halve them lengthwise, cut the asparagus spears into wheels.
Cook the farfalle in enough boiling salted water until al dente. In the meantime, peel and chop the shallot.
Heat butter and olive oil in a wide frying pan. Sauté the shallot in it until light yellow. Then add the asparagus sections and steam briefly. Add the asparagus water and boil gently.
Drain the farfalle, drain well and mix with the asparagus on the spot. Arrange in deep plates and sprinkle with the cheese.