Asparagus with Chica's Bozen sauce

Ingredients for 2 servings:

• 1 kg asparagus, white and/or green as desired, but all stalks the same thickness
• butter
• Salt
• possibly sugar
• 2 eggs
• 50 ml sunflower oil
• 150 g yogurt, 10%
• 1 tsp mustard
• 1 tbsp white wine vinegar
• 1 tbsp lemon juice
• ½ bunch chives
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

light version with yogurt

Boil the eggs, not too hard (size M 8 minutes), then rinse and let cool. Halve them, put the egg yolks in a narrow mixing bowl, finely chop the egg whites and set aside. Blend the egg yolks and oil with a hand blender. Add the yogurt, blend well again and season with the remaining ingredients, except for the chives and egg whites. Finely chop the chives and mix them in by hand along with the egg whites. In the meantime, clean the asparagus, peel the whites and remove the bottom part from the greens. Preheat oven to 180°C (fan). Place the asparagus on a double layer of aluminum foil (make 2 500g packets), add a few pieces of butter and a little salt. If using only white asparagus, you can also add a pinch of sugar. Seal the aluminum foil tightly and cook on the grill for about 30 minutes. Serve the asparagus with the resulting liquid and sauce with some boiled potatoes.