Asparagus Salad with Pommery Mustard Sauce

Cut away the back third of the white and green asparagus shoots generously (*). Peel the white asparagus, if the green asparagus is really fresh, peeling is not necessary. Cook the two types of asparagus separately in a little salted water or over steam until not too soft (green asparagus: eight to ten minutes, white asparagus: twelve to fifteen minutes).

In the meantime, beat the juice of one lemon, sour milk, mustard or sour cream, soup, oil, salt and pepper with a hand mixer or possibly in a hand blender to a foamy sauce.

Pluck the chervil leaves from the stems.

Cut the asparagus in half lengthwise while still warm and arrange decoratively on plates. Pour the sauce over them and garnish generously with the chervil leaves.

Tip: If you like, you can enrich the asparagus salad with raw ham or possibly Bündnerfleisch. Of course, it can also be prepared with only one type of asparagus.

White asparagus, ripened under mounds, has been known in our country since the 18th century. If the heads bore through the earth before piercing, they turn purple or reddish. Green asparagus grows above the field. When it comes to asparagus, it’s the freshness that matters most, not the variety. So they taste best when harvested as fresh as possible. This can be recognized by the fact that the asparagus spears still splash when pressed into the cut surface or the lower end of the spear. White asparagus must be peeled from the head down,

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