White Asparagus with Green Sauce

Ingredients

• 1 bunch mixed herbs (about equal parts borage, cress, sorrel, pimpinella, parsley, dill)
• 250 g crème fraîche
• Salt
• freshly ground pepper
• 1000 g white asparagus
• sugar
• Salt
• 1 tsp butter
• 2 tbsp lemon juice

Instructions

1. 1.

   Finely chop the herbs and mix them with the crème fraîche. Season with salt and pepper.

2. 2.

   Peel the asparagus well and cut off the slightly woody lower ends.

3. 3.

   Bring water to a boil in an asparagus pot with salt, a pinch of sugar, some butter and lemon juice. Place the asparagus in, ensuring the tips are not submerged, and simmer. Thick spears need 20 minutes, thinner ones 14–17 minutes.

4. 4.

   To test doneness, remove one spear from the water and place it on a fork. If it bends about an inch to the left or right, it is properly cooked.

5. 5.

   Serve the asparagus with the sauce, garnished with fresh herbs.