Asparagus with Tartar Sauce
Peel the white asparagus and cut off the ends. Cut off the ends of the green asparagus. Bring plenty of water to a boil with salt, butter, and sugar. Cook the white asparagus for 18 minutes and 10 minutes for the green asparagus.
Lift the asparagus out with a slotted spoon and drain.
For the tartar sauce: Peel the shallots and chop finely. Peel eggs. Chop the eggs, pickles, and capers finely. Mix the mayonnaise and yogurt together. Stir in the pickles, capers, eggs, scallions and 1-2 tablespoons of pickle juice. Season with salt and pepper. Peel the garlic and squeeze into the sauce.
Serve the cooked asparagus with the tartar sauce.