45 min   4 portions     difficulty

Asparagus with mustard-herb sauce


Step 1

Wash the green asparagus carefully and place in cold water for approximately 15 minutes. In the meantime peel the white asparagus using a vegetable peeler going downwards from just below the tip.

Step 2

Cut off the woody ends (approximately 2 cm) of the white and green asparagus.Keep the asparagus in a damp tea towel until required.

Step 3

Put the sour cream and mustard in a bowl. Chop the chives and 5 sprigs of parsley finely over the bowl and mix to form a sauce. Season the sauce with salt and pepper.

Step 4

Boil the white asparagus for approximately 10 minutes in a large pan with plenty of salted water.

Step 5

Add the green asparagus and allow both too cook for around another 20 minutes until tender. Remove the asparagus from the pan with a skimmer, arrange on four plates and pour the sauce over.


  • 500 g green asparagus
  • 750 g white asparagus
  • 250 ml sour cream
  • tablespoon (green) mustard (Maille)
  • 6 sprigs parsley
  • salt, pepper

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