Asparagus with Herb Sauces
For the béarnaise sauce, peel and finely chop the shallots and pluck the tarragon and chervil leaves from the stems.
Combine the white wine vinegar and the shallots in a saucepan, bring to a boil and cook over medium heat. Pour the broth through a sieve.
Melt the butter and skim off the white foam.
Whisk the egg yolks with the broth over a pan of hot water, until a thick cream forms (do not allow it to boil). Remove from the heat and mix in the warm butter, a teaspoon at a time, stirring constantly.
Mix in the tarragon and chervil leaves, season the sauce with salt and pepper and keep warm until serving.
For the asparagus, cook the asparagus in plenty of boiling water with 2 tablespoons of salt and 1 tablespoon sugar. Simmer for about 10 minutes.
For the herb sauce, combine the crème fraîche with the chopped herbs, the mustard, the yogurt and the lemon juice. Whisk in the oil and season with salt and pepper.
Remove the asparagus with a slotted spoon, drain and serve with the sauces.