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