Wash asparagus, cut off woody ends. Wash tomatoes and cut in half if necessary. Wash meat, pat dry.
Heat oil in a pan. Brown meat thoroughly on all sides. Fry over medium heat, turning occasionally, for another 8 minutes. Season with salt and pepper. Remove, keep warm. Fry tomatoes in hot fat on all sides. Season with salt and pepper. Bake croquettes on a baking tray lined with baking paper in a preheated oven at 200 degrees for about 15 minutes.
Turn after about 10 minutes.
Cook asparagus in boiling salted water for about 12 minutes. Wash herbs, pluck chervil, chop finely. Cut chives into small rolls.
Add herbs to the sauce, except for some for sprinkling. Lift out asparagus, let drain.
Cut open meat. Serve with asparagus, tomatoes and hollandaise, sprinkle with remaining herbs.