Warm the chicken stock and stir in the sherry. Dissolve the gelatine in a little hot water in a bowl over a saucepan of hot water and add it to the chicken stock. Add the chopped herbs. Pour a little of the liquid jelly into four individual moulds, turning them until the sides are completely covered with jelly. Place in the refrigerator to set.

Slice the eggs. Place a few parsley leaves in the bottom of each mould with a slice of egg on top. Add a layer of asparagus tips and then pour in sufficient liquid jelly to cover. Return the moulds to the refrigerator to set.

Repeat the layers until the moulds are filled, allowing the aspic to set at each stage, and all the ingredients have been used. Chill the aspic for 3 hours. Turn each mould out on to a plate and serve garnished with sliced tomato and parsley.