Courtesy of PureZing

This easy recipe is mostly made a day ahead…only requiring a few moments assembling just before serving.

Serves 4-6

INGREDIENTS:

Salad:
3 pounds organic asparagus, trimmed
4 cups organic green onions, thinly sliced
3 cups organic cucumbers, in ¼ -inch cubes
2 teaspoon chopped fresh tarragon
1 Tablespoon chopped fresh mint
1 Tablespoon chopped fresh chervil
1 Tablespoon chopped fresh chives

Dressing:
3 Tablespoons freshly squeezed organic lemon juice
1 Tablespoon red wine vinegar
1 teaspoon Dijon or grainy mustard
1 teaspoon sea salt
½ teaspoon freshly ground pepper
¾ cup organic extra virgin olive oil

DIRECTIONS:

Advance preparation:
Almost fill a large mixing bowl with ice water. Add some sea salt and stir to dissolve.
Cook asparagus in a large pot of boiling water for about 3 minutes.
Remove asparagus from pan and drop into the ice water to stop cooking process.
In another large bowl, place the sliced green onions.
Spoon the asparagus cooking water over the onions till covered and let cool for 30 minutes.
Drain the onions and asparagus well and squeeze/pat dry in clean kitchen towels.
Prepare the dressing by combining the first five ingredients and slowly whisking in the oil. Cover and refrigerate.

Day of serving:
Bring dressing to room temperature.
Combine green onions, cucumbers and herbs in a bowl. Whisk dressing again and add to bowl, tossing to coat. Season to taste with salt and pepper.
Arrange cold asparagus on a platter or on individual salad plates.
Spoon onion/herb/dressing mixture over asparagus and serve.