Roll your asparagus in olive oil, dot with butter and season with salt and pepper and place in a hot oven at 180 degrees for 10-15mins depending on the thickness of the shoots.
As the asparagus is cooking mix a dash of sherry vinegar into a small teaspoon of dijon mustard.
Mix in a little salt and pepper and then slowly add some good olive oil, constantly stirring to form an emulsion.
Mix in chopped mint, chervil and parsley.
When the asparagus is cooked add the dressing to the pan mix to dress the shoots and serve.
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