Chop the hard roots off the asparagus and cook in boiling salted water for 2 minutes. Then cool in ice water and pat dry.
Chop the sage, parsley, and thyme and add the lot to the sour cream with lemon juice and olive oil. Season with salt and pepper.
Season the swordfish with salt and pepper. Grill for two minutes each side on a high heat. Set aside.
Swordfish is a great fish for steak. Grill only briefly so it retains its juices.
Grill the asparagus and courgette for around a minute on each side.
Place the steamed chard, grilled asparagus and courgette on a plate with the swordfish steak and top with herb dip. Add salt and pepper to taste.