Warm some butter with olive oil over a medium to low heat and sauté the diced bread until golden brown. Transfer the croutons on a kitchen towel and sprinkle with some salt.
Sauté the green asparagus in olive oil for 4-5 minutes over a medium to low heat, season to taste.
Whisk all ingredients for the dressing together and season to taste.
Toss the chicory frisee, green asparagus and parsley with 1 or 2 tbsp of dressing.
Arrange the chicory mix with some sundried tomatoes on a plate and add the croutons. Place the Chabichou cheese on top of the salad before serving.
Notes
If you don’t have Chabichou, you can opt for another fresh goat cheese.