Ingredients
small bunch asparagus, trimmed
large bunch fresh chervil
75ml/2½fl oz olive oil
salt and freshly ground black pepper
½ beef tomato, sliced
Method
1. Bring a pan of salted water to the boil, add the asparagus and cook for 3-4 minutes, or until just tender, then drain.
2. Blend the chervil, olive oil, salt and freshly ground black pepper in a food processor until smooth.
3. To serve, place the beef tomato slices onto a serving plate and place the boiled asparagus on top of them. Pour the dressing over the top.
