Potato Salad with Asparagus

Rinse the potatoes and cook for about 20 minutes, until tender.

Rinse the asparagus, peel the bottom third and cut off the hard stalks. Chop the spears diagonally into 3 cm long pieces (approximately 1 1/4 inches). Blanch in salted water for about 8 minutes, rinse under cold water and then drain.

Rinse the tomatoes, remove the stalks and cut into wedges. Rinse the chervil, shake dry and chop finely. Set aside about 4 sprigs for the garnish.

Drain the potatoes and let the water evaporate slightly. Peel and cut into slices. Pour the vegetable broth over them and add the asparagus, chervil and tomatoes.

For the dressing, mix the oil and the vinegar and season with salt and pepper to taste.