1. Using a paring knife, remove any green parts (gall) from the foie gras; slice diagonally into 4 thin escalopes about 1.5 cm thick; set aside in the refrigerator;
2. peel the white asparagus; cook for about 10 minutes in boiling salted water; keep warm in its cooking water;
3. heat a non-stick pan and quickly panfry the foie gras escalopes (seasoned with salt and pepper) for about 1 minute on each side; drain and keep warm;
4. off the heat, deglaze the pan with the wine vinegar and the white stock; season with salt and pepper; strain the liquid and correct the seasoning.

Presentation

1. remove the asparagus from the hot cooking water; halve and arrange in a fan shape in the centre of 4 plates;
2. place a slice of hot foie gras on the asparagus; spoon the sauce over the asparagus tips;
3. sprinkle with chervil and serve immediately.