3 lbs freshly picked asparagus, trimmed
1 bunch green onions
3 cups fresh small cucumbers, scrubbed clean
1 Tbsp fresh parsley
1 Tbsp fresh chervil
1 Tbsp fresh chives
1 Tbsp fresh mint
2 tsp fresh tarragon
3 Tbsp fresh lemon juice
1 Tbsp red wine vinegar
1 tsp Dijon mustard
1 tsp kosher salt
1/2 tsp freshly ground black pepper
3/4 cup light olive oil
Fill a large pot with water and salt and bring to a rapid boil.
Meanwhile, prepare an ice bath in a large bowl with ice and water and set in sink.
When water boils, quickly cook asparagus until just crisp-tender, only about 1 to 2 minutes. Remove and quickly put in ice bath to cool and stop cooking.
Drain well and set aside.
Chop green onions and put in large bowl.
Scrub cucumbers, trim ends, cut lengthwise, then slice thin and add to bowl with onions.
Add all the fresh herbs to the bowl and mix together well; keep cool.
Make dressing by whisking together the lemon juice, red wine vinegar, mustard, salt, and black pepper, then slowly start streaming in oil, whisking steadily, until dressing is creamy.
Pour dressing into onion cucumber bowl and toss to combine.
Arrange the asparagus on salad plates and spoon the dressed onion cucumber mixture over the top.
Taste and salt if desired.