Seed the tomato, then finely dice.

Wash the chives, dry thoroughly, then slice thinly.

In a medium bowl, mix the honey, apple cider vinegar, salt and pepper. Add the two oils and beat thoroughly.

Add the tomato and chives to the bowl and stir carefully to combine.

Cut the asparagus diagonally into thin slices and immediately add it to the tomato and dressing mixture.

Arrange the salad on plates, then garnish with some fresh basil leaves and a sprinkling of chopped pistachio nuts. Serve immediately and enjoy.