Asparagus Salad With Herbs And Parmesan

Yield 10 servings

4 pounds asparagus, trimmed and cut diagonally into 3 inch lengths
1/2 cup extra-virgin olive oil
3 Tbsp fresh lemon juice
salt & pepper
1/2 cup chopped thyme
1/2 cup chopped chives
1/2 cup chopped parsley
1/4 cup chopped mint
2 ounces thinly shaved Parmesan cheese
Truffle oil

Bring 5 quarts of salted water to a boil. Cook asparagus until just
tender, 3-5 minutes for thin stalks 8-10 for thicker stalk. Drain the asparagus,
then chill in a bowl of ice water. Drain, pat dry and place in large mixing
bowl. In a small bowl, whisk the olive oil and lemon juice together, then
season the dressing with salt and pepper. Stir the thyme, chives, mint and
parsley into the salad dressing over the asparagus and toss lightly.
When ready to serve, top the salad with the Parmesan shavings and sprinkle
with a few drops of Truffle oil.

Sandy U.

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