Asparagus with Herb Sauce

Wash white and green asparagus, trim off the woody ends and peel the white asparagus completely.

Fill a wide pot with salted water, add a pinch of sugar and a slice of organic lemon and bring to a boil.

Add the white asparagus to the boiling water and cook over medium heat for about 15–20 minutes; add the green asparagus after about 5 minutes.

While the asparagus cooks, finely chop the parsley and wash and dice the tomato.

Drain the asparagus, reserving the cooking water, and keep the asparagus warm.

Whisk sour cream with about 150 ml of the asparagus cooking water until smooth.

Stir in the parsley, tomato dice and a little finely grated lemon zest and season the sauce with salt and pepper.

Arrange the asparagus on plates and serve with the herb sauce.