Gratinated Asparagus with Herb Sauce

Preheat the oven to high top heat or use the grill/broiler function.

Place 5–6 asparagus spears per portion side by side in an ovenproof dish or on a baking sheet.

Place cheese slices on the asparagus.

Gratinate under high top heat until the cheese has melted and is lightly browned.

Meanwhile, finely chop the dill, chives, parsley and chervil.

Melt the butter in a pan over medium heat and stir in the cornstarch.

Gradually pour in the asparagus stock while stirring and bring to a boil until the sauce lightly thickens.

Stir in the sour cream and the chopped herbs and warm the sauce briefly, but do not let it boil vigorously.

Season with salt, pepper and lemon juice to taste.

Arrange the gratinated asparagus decoratively, spoon the herb sauce over or alongside, and serve immediately.