Bring a large pot of water to a boil over medium heat. Prepare the asparagus by breaking off any tough bottom sections, rinse well and add to the boiling water for 2 minutes. Remove the asparagus and submerge in an ice bath, to stop the cooking process.
Preheat the vegetable oil in large deep pot to 350 degrees F.
In a standing mixer with paddle attachment, add the cream cheese and blend until smooth, 2 to 3 minutes. Turn the mixer off and add the salmon, salt and pepper blend and the lemon zest
and mix for additional 2 minutes. Remove the mixture from the mixer
to a small bowl. Apply the softened salmon cream cheese
to the exterior portion of the asparagus
, leaving the top 1-inch exposed. In a small bowl, blend the panko, thyme, and parsley. Roll the cheesed asparagus into the bread crumbs until well coated. Carefully add the asparagus, in batches, to the oil and fry
until golden brown about 2 to 3 minutes. Once cooked, remove asparagus from oil and allow to drain
on a paper towel-lined plate. Arrange the asparagus on a serving dish, drizzle
with the truffle
oil and garnish with herbs