How to Make It
Bring 5 quarts of salted water to a boil over high heat. Cook the asparagus until just tender, 3 to 5 minutes for thin stalks and 8 to 10 minutes for thick. Drain the asparagus, then chill it in a bowl of ice water. Drain, pat dry and place in a large mixing bowl.
In a small bowl, whisk the olive oil and lemon juice together, then season the dressing with salt and pepper. Stir the chervil, chives, mint and parsley into the salad dressing. Pour the dressing over the asparagus and toss lightly.
When ready to serve, top the salad with the Parmesan shavings and sprinkle with a few drops of truffle oil, if desired. Pass additional coarse salt at the table.