Asparagus with Two Herb Sauces

Ingredients

• 2 bunches of green asparagus
• 2 shallots
• 1 bundle of tarragon
• 1 handful of chervil
• 2 tbsp white wine
• 3 tbsp tarragon vinegar
• 200 g butter
• 2 egg yolks
• Salt
• Pepper
• 200 g crème fraîche
• 2 cups yogurt
• 2 tbsp mixed herbs (dill, parsley, cress etc.)
• 1 tsp Mustard
• 2 tbsp lemon juice
• 1 tsp oil

Instructions

1. 1.

   For the Béarnaise sauce peel and finely chop the shallots. Tear the tarragon and chervil into leaves. Pour white wine with vinegar and shallots into a pot, bring to a boil and reduce the liquid over medium heat until it thickens. Strain through a sieve. Melt the butter, skim off the foam. Whisk the egg yolks with the reduction over a bain-marie using a whisk until a thick cream forms (do not let it get too hot!). Remove from heat and slowly fold in the warm butter while stirring constantly.

2. 2.

   Tear the tarragon and chervil leaves into the sauce at the end. Season the sauce with salt and pepper and keep it warm until serving.

3. 3.

   Place the asparagus in plenty of boiling water with 2 tbsp salt and 1 tbsp sugar and let it simmer for about 10 minutes.

4. 4.

   For the herb sauce mix crème fraîche with the chopped herbs, mustard, yogurt and lemon juice; whisk in the oil. Season with salt and pepper.

5. 5.

   Remove the asparagus with a slotted spoon, drain and serve with both sauces.