Asparagus with Chervil Cream
For the asparagus, trim, rinse and peel the spears, cut off the ends and cook together in salted water for about 15 minutes. Remove and drain well.
For the sauce, rinse and chop the chervil, set aside 2 tablespoons for the garnish and purée the rest with the crème fraîche. Season with salt and pepper.
Arrange the asparagus spears on plates and drizzle with the sauce. Garnish with the remaining chervil.
Serve with boiled potatoes and hard-boiled eggs.