Fresh asparagus and beef tomato salad with herb oil dressing
Prep time less than 30 mins
Cook time less than 30 mins
From Ready Steady Cook
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.
- small bunch asparagus, trimmed
- large bunch fresh chervil
- 75ml/2½fl oz olive oil
- salt and freshly ground black pepper
- ½ beef tomato, sliced
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