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Bring a medium saucepan of water to a boil and blanch asparagus until bright green but still al dente, approximately 1-2 minutes. Remove from pan, shock asparagus in an ice-water bath and drain.
Whisk together mustard, olive oil, balsamic, shallot, basil, chive and cilantro until emulsified. Toss asparagus with dressing, divide between 6 serving bowls or deep plates and top with nuts and cheese. Garnish with fresh herbs.
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