Wash the asparagus and peel the lower third, removing the woody ends. Boil in salted water for about 8 minutes until tender. Drain and set aside, reserving 2 tbsp of the cooking water for the dressing.

Dice the tomato, removing the stem base. Wash, dry, and finely chop the chives.

For the marinade, mix 2 tbsp of the reserved asparagus water with 2 tbsp white wine vinegar, salt, pepper, and 2 tbsp olive oil. Add the tomato and chives, and pour over the asparagus in a shallow dish. Let it marinate for about 10 minutes.

Meanwhile, coarsely chop the seed mix and toast it in a pan without oil until aromatic. Remove and let cool.

Roll the goat cheese medallions in the seed mix, pressing gently to adhere.

Serve the marinated asparagus with the goat cheese medallions on top, drizzled with the remaining marinade.