Asparagus and Tomatoes in Chervil Jelly

Cut tomatoes crosswise at the top and put them into boiling salted water for about 10-20 seconds, then immediately quench in ice water. Peel off skin with a small knife, quarter tomatoes, remove seeds and cut into lengthwise strips. Briefly boil poultry soup or asparagus cooking stock with the tomato trimmings. Strain and season to taste. Dissolve the soaked and squeezed gelatine in the lukewarm soup. Coat an oblong mold with oil and line with plastic wrap. Cut cooked asparagus in half lengthwise (quarter thicker spears), place part of the asparagus in, alternate tomato wedges and chervil and remaining asparagus. Pour the almost cooled cooking broth over the asparagus and refrigerate for a few hours or overnight. Turn out the terrine and cut into slices with a sharp knife or electric knife and arrange with lettuce.

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