Herb and Asparagus Salad

To make the asparagus salad: In a large pot of boiling salted water, blanch the asparagus for 4 minutes, or until they are just crisp-tender. Drain the asparagus, transfer to a bowl of ice water to stop the cooking, and drain well. Slice the asparagus into 1/2-inch pieces and put them in a mixing bowl. Add the Parmesan and herbs, drizzle the herb and asparagus salad with olive oil, a squeeze of lemon juice, season with salt and pepper. Toss gently to combine.

• 2 bunches asparagus (about 1 pound each), stems trimmed
• 4 ounces Parmesan, shaved with a peeler
• 2 handfuls fresh flat-leaf parsley, hand-torn
• 1 handful fresh mint, hand-torn
• 1 handful fresh dill, hand-torn
• Extra-virgin olive oil
• 1/2 lemon, juiced

Source: Food Network

Wine Pairing Suggestion for Herb and Asparagus Salad