For the chutney, peel and finely dice the shallots. Clean the chilli, cut lengthwise, remove seeds, wash and chop finely. Clean, wash and chop the rhubarb. Heat 2 tablespoons of oil in a saucepan.
Sauté shallots, chilli, rhubarb and mustard seeds in it. Stir in honey. Deglaze with vinegar, bring to the boil and simmer over low heat for 30-35 minutes. Season to taste with salt and pepper. Fill the chutney immediately into two hot rinsed screw glasses.
Close it, turn it over and let it stand on the lid for about 5 minutes.
Wash and peel the asparagus and cut off the woody ends. Cut the asparagus into pieces. Preheat the grill of the oven. Heat 2 tablespoons of oil and butter in a large frying pan. Fry the asparagus for 8-10 minutes, turning them in portions.
In the meantime, crumble the sheep's cheese into a flat casserole dish, spread it out and sprinkle with 1 tablespoon of oil. Grill under the hot grill for 5-7 minutes.
Wash the chervil, shake dry and pluck the leaves. Add to the asparagus, season with salt and 1 pinch of sugar. Spread the cheese on the asparagus. Add half the chutney.