Asparagus Salad with Cucumber and Herb Dressing

Another find from Epicurious, this salad I loved eating cold. I didn't weigh the amount of asaragus that I purchased so I basically "winged it" and just used all of the ingredients except the chervil that the original calls for. So here is my take on this recipe:

Dressing:

• 3 tablespoons fresh lemon juice
• 1 tablespoon dry sherry
  
• 2 teaspoon Dijon mustard
• 1 teaspoon coarse kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3/4 cup extra-virgin olive oil

Salad:

• 1 package asparagus, trimmed
• 2 cups thinly sliced green onions
• 1 large peeled seeded Kirby or English hothouse cucumbers, cubed
  
• 1 tablespoon chopped fresh Italian parsley
• 2 tablespoon chopped fresh chives
• 2 tablespoon chopped fresh mint
• 1 teaspoons chopped fresh tarragon

For dressing:

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

For salad:

1. Fill large bowl with lightly salted ice water; stir until salt dissolves.
   
2. Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain, reserving cooking liquid.
   
3. Transfer asparagus to bowl of salted ice water to cool.
   
4. Place green onions in another large bowl; pour hot reserved asparagus cooking liquid over onions until covered and let stand until cool, about 30 minutes.
   
5. Drain asparagus and green 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.
6. Combine green onions, cucumbers, and herbs in mixing bowl. Add dressing; toss to coat. Season with salt and pepper.
7. Arrange asparagus on platter. Spoon cucumber mixture over and serve.
   

Original recipe from Epicurious.