FRESH ASPARAGUS AND BEEF TOMATO SALAD WITH HERB OIL DRESSING
Ingredients
- small bunch asparagus
- trimmed
- large bunch fresh chervil
- 75ml/2½fl oz olive oil
- salt and freshly ground black pepper
- ½ beef tomato
- sliced
Directions
- 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.
