Asparagus with Bozner Sauce

Thoroughly wash the asparagus and trim off the woody ends.

Put a large pot of salted water on the stove, add a little sugar and 1 tsp oil, and bring to a boil.

Place the asparagus into the simmering water and cook for about 15–25 minutes, depending on thickness.

While the asparagus cooks, hard-boil the eggs, cool them in cold water, peel and halve them.

Finely dice the egg whites. Place the yolks in a bowl and stir them creamy with salt, a little asparagus cooking water, vinegar, oil, mustard and pepper.

Finely chop the chives and fold them into the sauce together with the diced egg whites.

Drain the asparagus, let it briefly drip off, and arrange it on plates.

Pour the Bozner sauce into small bowls and serve it alongside the asparagus.