Fresh asparagus and beef tomato salad with herb oil dressing
Bring a pan of salted water to the boil, add the asparagus and cook for 3-4 minutes, or until just tender, then drain.
Blend the chervil, olive oil, salt and freshly ground black pepper in a food processor until smooth.
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.