Asparagus with Yogurt Sauce

Ingredients

• 2 kg white asparagus
• 1 tsp butter
• 1 pinch sugar
• Salt
• 1 kg new potatoes
• 2 stalks fresh tarragon
• 1 bunch chervil
• 500 g yogurt
• pepper (ground)
• 1 tsp medium-hot mustard

Instructions

1. 1.

   Wash and thoroughly peel the asparagus, trimming the ends. In a large pot bring a small amount of water with butter, sugar, and a pinch of salt to a boil. Cover the asparagus and cook for about 15-18 minutes, depending on thickness.

2. 2.

   Rinse the potatoes under running water, brushing them clean, then simmer in lightly salted water for about 25 minutes.

3. 3.

   Wash the tarragon and chervil, shake off excess moisture, and finely chop the leaves.

4. 4.

   Whisk the yogurt with salt, pepper, and mustard; fold in the herbs and adjust seasoning. Drain the potatoes and let them steam dry.

5. 5.

   Drain the asparagus and plate it alongside the potatoes, topping everything with the herb‑yogurt sauce.