Green Asparagus with Herb Sauce and Potatoes

Ingredients

• 2 Eggs
• 1 Shallot
• 2 handfuls fresh herbs (chives, parsley, cress, chervil, borage, sorrel, peppergrass)
• 3 Tbsp plant oil
• 1 tsp sharp mustard
• 150 g yogurt
• 250 g sour cream
• Lemon juice
• Salt
• ground pepper
• 800 g waxy small potatoes
• 2 tbsp butter
• 1 tsp sugar
• 1.5 kg green asparagus
• 1 tsp salt
• 1 tsp sugar

Instructions

1. 1.

   Hard boil the eggs, cool them, peel and finely mash with a fork. Peel and finely chop the shallot. Wash the herbs, dry and shake off excess water, then finely chop. Whisk together the oil, shallot, mustard, yogurt, and sour cream; fold in the egg and herbs. Season with lemon juice, salt, and pepper.

2. 2.

   Peel the potatoes and steam them for about 20 minutes. Lightly caramelize the butter with sugar and toss the potatoes in it.

3. 3.

   Trim the lower third of the asparagus and simmer in salted water with sugar for about 10 minutes. Drain the asparagus and serve it with the sauce and potatoes on a plate.