Step 1Boil the wine and shallot in a medium-heavy pan over medium-high heat until reduced by three-fourths, about 10 to 15 minutes. Add the cream and cook until the liquid is reduced again by half, about 5 to 7 minutes.
Step 2Reduce the heat to low. Cut the butter into pieces, then whisk it into the pan, a few pieces at a time, until smooth. Whisk in salt and pepper to taste along with the hot sauce and lemon juice. Cover and keep warm for up to 15 minutes.
Step 3Chop half of the chervil and set it aside.
Step 4Cut the asparagus into 1 1/2-inch lengths and add to the warm beurre blanc. Cook for 1 minute, stirring gently until the asparagus is well-coated. Add the tomatoes and chopped chervil and stir gently, then spoon into a warm serving dish. Garnish with the remaining chervil. Serve warm.