Asparagus with Frankfurt green sauce and boiled potatoes

Ingredients for 2 servings:

• 800 g asparagus, white
• 1 lemon(s)
• 4 m.-sized potatoes
• 1 package of herbs for green sauce (available at weekly markets or sometimes in supermarkets)
• 1 cup sour cream
• 500 ml natural yogurt or low-fat yogurt
• 1 onion(s)
• 2 gherkins
• 2 eggs
• Mustard, optional

Instructions

Working time approx. 1 hour 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 45 minutes

For the green sauce, boil the eggs until hard-boiled. Chop the herbs as finely as possible—the finer the better. Add the yogurt and sour cream. Finely chop one onion, two gherkins, and the eggs, and add them as well. Mix everything together with a spoon and season with salt, pepper, and vinegar. I personally don’t like mustard in my green sauce, but if you don’t, you can add a little more mustard. Place in a bowl in the refrigerator. Meanwhile, peel the potatoes and boil them in salted water. They should be tender when the asparagus is. Adjust the timing accordingly. Peel the asparagus; don’t throw away the peels; you’ll use them later. Then trim off the woody ends (about a thumb’s width) and don’t discard them either. If you’re not cooking the asparagus right away, or if you’re peeling a large amount, wrap the peeled asparagus in a damp cloth. Place the asparagus peels and ends and 2 lemon slices in a pot, cover with about 2 liters of water, and season with 1 teaspoon each of sugar and salt. Bring to a boil and simmer over low heat for about 10 minutes. Use a second pot and use a sieve to separate the asparagus stock from the peels and ends, as well as the lemon slices. Bring the stock to a boil and cook the peeled asparagus with the lid slightly ajar for about 12-15 minutes. Drain. Serve everything on plates.