Asparagus with Herb Sauce
Rinse the asparagus and peel. Cut off the woody ends. Cook in boiling salted water with the sugar for about 18 minutes.
Melt 2 tablespoons of butter in a saucepan. Stir in the flour and cook briefly. Place the pan over a pot of simmering water and add the egg yolks. Cook until thick and creamy over medium heat. Remove the pot from heat and add the remaining butter, adding with an electric hand mixer gradually. Season with salt, pepper, and lemon juice. Mix in the chopped herbs.
Drain the asparagus and serve with the herb sauce on plates. Serve garnish with herbs.