Ingredients for Asparagus, spring onion, Cucumber, and Herb Salad

• 45ml färsk citronsaft

• 1 tablespoon red wine vinegar

• 1 teaspoon Dijon mustard

• 1 teaspoon coarse kosher salt

• 1/2 teaspoons freshly ground black pepper

• 180ml extra-virgin olive oil

• 1.4kg medium asparagus, trimmed

• 650g thinly sliced spring onions

• 475g 1/4-inch cubes peeled seeded Kirby or English hothouse cucumbers

• 1 tablespoon chopped fresh Italian parsley

• 1 tablespoon chopped fresh chervil

• 1 tablespoon chopped fresh chives

• 1 tablespoon chopped fresh mint

• 2 teaspoons chopped fresh tarragon

Whisk first 5 ingredients in small bowl. Gradually whisk in oil.

DO AHEAD: Can be made 1 day ahead. Cover and refrigerate. Bring to room temperature and rewhisk beforeusing.

Fill large bowl with lightly salted ice water; stir until salt dissolves. Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain, reserving 725ml cooking liquid. Transfer asparagus to bowl of salted ice water to cool. Place spring onions in another large bowl; pour hot reserved asparagus cooking liquid over onions and let stand until cool, about 30 minutes. Drain asparagus and spring onions well. Transfer onions to clean kitchen towel and squeeze dry. DO AHEAD: Asparagus and onions can be made 1 day ahead. Wrap separately in several layers of paper towels, then enclose in resealable plastic bags and refrigerate.

Combine spring onions, cucumbers, and herbs in mixing bowl. Add dressing; toss to coat. Season with salt and pepper.

Arrange asparagus on platter. Spoon cucumber mixture over and serve.

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