Salad of Asparagus and Artichoke with Sauce Bois Boudran



  • 100g Tomato concasse
  • 100ml Sauce Bois Boudran
  • 5g Chopped herbs of equal quantities of chives, chervil and tarragon
  • 24 Green asparagus spears, peeled and blanched
  • 12 Baby artichoke hearts, prepared and cooked
  • 12 sprigs fresh chervil
  • 1 Chive tips
  • 12 Tarragon leaves
  • 12 Baby basil leaves
  • Salt
  • Freshly ground pepper


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.