Wash the chicken fillets and dab them dry. Wash the asparagus, cut off the woody ends. Wash, clean, quarter and seed the tomatoes. Cut the flesh into small cubes. Peel and finely dice shallots.
Melt butter and fry shallots. Add flour and sauté. Add stock, white wine and cream, stirring constantly, and simmer for 2 minutes. Season to taste with salt and pepper. Fry chicken fillets in hot oil for about 15 minutes. Season with salt and pepper. Add the asparagus after 7 minutes, fry as well. Put dough crescents in boiling salted water, heat for 2 minutes, drain. Arrange dough crescents, sauce, chicken fillets and asparagus in portions.
Season with salt and pepper. Add the asparagus after 7 minutes, fry as well. Put dough crescents in boiling salted water, heat for 2 minutes, drain. Arrange dough crescents, sauce, chicken fillets and asparagus in portions. Sprinkle with tomato cubes. Pluck off the chervil leaves and sprinkle them on top