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To make the vinaigrette, in a blender, combine the olive oil, basil, chives, dill, lemon juice, vinegar, garlic, 1 teaspoon of the salt, and a pinch of red pepper flakes until smooth. Taste and adjust salt as needed.
Bring a large pot of salted water to a boil. Boil the pasta to al dente, according to package directions. During the last 2-3 minutes of cooking, add the asparagus to the water. Drain and add to a serving bowl.
Toss the hot pasta and asparagus with the goat cheese and a couple large spoonfuls of the basil vinaigrette, tossing well until the goat cheese coats the pasta completely. Add the sun-dried tomatoes and white beans, tossing to combine. Top the pasta with avocado. Serve the remaining vinaigrette on the side.