Asparagus with Herb Sauce
Peel the onion and cut into very small pieces. Rinse the parsley and chervil, shake dry, pluck the leaves and finely chop. Peel the potatoes and dice finely. In a saucepan, heat the butter and sauté the onion. Add the potatoes and sauté everything briefly. Pour in the vegetable stock and simmer together for about 20 minutes, then add the parsley and cream. Puree the sauce. Mix with the lemon zest and nutmeg, add the parsley and season with salt.
Rinse, peel and cut the lower ends of the asparagus. Boil in plenty of salted water with lemon and sugar for about 20-25 minutes. Let simmer until al dente. Serve the asparagus on a platter and with the herb sauce.