Place the tomato concasse in a bowl and pour over the sauce Bois Boudran. Allow to stand for 15 minutes for the flavours to infuse. Fold the chopped herbs through the sauce and season to taste with salt and freshly ground pepper. Season the asparagus spears and artichokes with salt, freshly ground pepper and a small amount of oil from the sauce Bois Boudran and gently mix to coat all the vegetables.
Arrange the asparagus in the centre of a plate and spoon the artichokes and sauce Bois Boudran around the asparagus. Garnish with chervil, chive tips, tarragon and baby basil leaves.
© 2005 Liam Tomlin. All rights reserved.