it is my fave time of the year: Aspargus time! The only thing I hate about it is the actual peeling of Aspargus and because I know from workmates from the US and Canada that they do not know white aspargus: Yes, you really have to peel it before cooking!
Fortunately the sauce is easier. i choose to make hat we call "Frankfurter Grüne Sosse". For one thing because it´s Hessian and I am Hessian, for another it´s yummy and easy to make.
Back in the old days when I was a child it was harder to make because you need 7 (!!!) different herbs to put into the sauce: borage, sorrel, garden cress, chervil, chives, parsley, and salad burnet. Oh yes. Life wasn´t easy when I was young ;-) Now you can just buy them in a perfect mixture FROZEN and ready to use quickly. Even at Aldi.
200 ml sourcream
2 boiled eggs that you´ll cut to small pieces
a tea spoon of mustard
salt & pepper
You mix it, let it rest for a while so the flavour can develop and you´re ready to go. Perfect for Aspargus andboiled potatoes (and if you take everything low fat healthier than Sauce Hollandaise I am sure).