Asparagus Salad with Herbs and Parmesan

Directions

1. 1
   Bring 5 quarts of salted water to a boil over high heat.
2. 2
   Cook the asparagus until just tender, 3 to 5 minutes for thin stalks and 8 to 10 minutes for thick.
3. 3
   Drain the asparagus, then chill it in a bowl of ice water.
4. 4
   Drain, pat dry and place in a large mixing bowl.
5. 5
   In a small bowl, whisk the olive oil and lemon juice together, then season the dressing with salt and pepper.
6. 6
   Stir the chervil, chives, mint and parsley into the salad dressing.
7. 7
   Pour the dressing over the asparagus and toss lightly.
8. 8
   When ready to serve, top the salad with the Parmesan shavings and sprinkle with a few drops of truffle oil, if desired.
9. 9
   Pass additional coarse salt at the table.