Peel the asparagus and cut off the woody ends, bring the asparagus sticks to a boil in a saucepan with a teaspoon of salt and sugar and cook for about 10-12 minutes until al dente.

For the herb sauce: heat the butter in a saucepan, stir in the flour and sweat over low heat. Pour about 250 ml asparagus water and stir with a whisk until smooth, simmer over low heat for about 10 minutes. Beat the Rama Cremefine and egg yolks together and stir in the sauce. Season to taste with lemon juice, salt, pepper and sugar.

Wash the herbs, shake dry and roughly chop. Remove the sauce from the stove and stir in the herbs. Lift the asparagus out of the water, place on plates and serve with herbal sauce, with parsley potatoes.