Directions

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.