Prepare the basil, mint and cilantro for mincing. Don’t forget to cut the ends off the asparagus!
Prepare to Blanche the asparagus by boiling water and adding ice to another bowl.
Boil the asparagus until bright green then transfer the asparagus to the ice water.
Add basil, mint and cilantro to the asparagus. Season with salt, pepper, lemon juice, and olive oil.
Thinly slice the gruyere cheese and add to the top of the asparagus.
Top the asparagus with gruyere cheese and let it chill for 20 minutes before eating!