Asparagus with Herb Sauce
Rinse the asparagus thoroughly, peel the bottom third and cut off woody ends. Cook in salted boiling water with a pinch of sugar for about 8 minutes. Remove and drain.
For the sauce, in a heat-proof bowl placed over a pot of hot water, whisk the lemon juice with the egg yolks until frothy. Add the melted butter very slowly and stir until the sauce is creamy. Season with salt and pepper. Rinse herbs, shake dry, chop and mix with the sauce. When the sauce is lukewarm sauce stir in sour cream. Transfer to plates, top the asparagus and serve.