Peel and wash the potatoes or brush the skin vigorously under water. Cover the potatoes and cook them in lightly salted water for about 20 minutes. Cook the asparagus in about 4 l boiling, slightly salted water, covered with some sugar, for 15-20 minutes
Dab the fillet dry and cut into 2-3 pieces if necessary. Fry well all around in hot oil. Season with salt and pepper and remove. Keep the frying set for the mushroom cream sauce. Roast the fillets in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for another 15-18 minutes. Sprinkle almonds over the last 5 minutes
Wash the herbs and chop them separately, except for some parsley. Cut the fillet open as desired. Remove the asparagus and arrange on a preheated plate. Garnish with chervil and parsley leaves. Drain potatoes and sprinkle with chopped parsley. Arrange everything