Preheat the oven to 200 degrees. Peel the asparagus and cut off the woody ends. Place the asparagus sticks in a baking dish, cover lightly with the vegetable stock. Spread the bay leaves and pieces of butter on the asparagus. Bake the asparagus in the hot oven on the middle rack for about 30 minutes.

Cook the eggs in boiling water for about 8 minutes until they are soft, quench and peel. For the green sauce: grate the lemon zest, halve the lemon and squeeze it. Mix the lemon zest and juice, sour cream, 8 herbs mixture, cream yoghurt and mayonnaise in a bowl, season with salt and pepper.

Arrange the green sauce with asparagus and eggs on plates and serve.