Asparagus with Herb Yogurt Dressing
Rinse chervil, shake dry and finely chop leaves. Rinse asparagus, peel the bottom third, cut off woody ends and blanch asparagus in boiling salted water for 7 minutes. Remove and keep warm.
Melt butter in a saucepan, sprinkle flour on top and pour in 500 ml (approximately 2 cups) of asparagus infused water from blanching. Whisk vigorously to remove all lumps and simmer over medium heat for 6-8 minutes. Pour in cream and season with salt, pepper and nutmeg. Stir in chopped chervil.
Rinse cherry tomatoes. Arrange asparagus on plates, drizzle with sauce and serve garnished with cherry tomatoes and chervil leaves.