Asparagus with mustard-herb sauce
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.
Cut off the woody ends (approximately 2 cm) of the white and green asparagus.Keep the asparagus in a damp tea towel until required.
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.
Boil the white asparagus for approximately 10 minutes in a large pan with plenty of salted water.
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