Recipe ( Serves 4 )

300 g fresh herbs (chives, parsley, pimpinelle, chervil, and a little sorrel, borage, and cress), washed and chopped
½ tsp salt, more if needed
A pinch of brown sugar
1 tsp mustard
1 tbsp rapeseed oil
A pinch of pepper, freshly ground
300 g sour cream
200 g crème fraîche
½ lemon (or 2 tbsp vinegar)
8 potatoes, 400 g asparagus, 4 eggs for serving

In a blender, mix mustard, oil, lemon juice, brown sugar, salt, and pepper with the chopped herbs. Add the sour cream, crème fraîche and blend. Refrigerate the green sauce for 1-2 hours. Close to serving, cook the potatoes for 30 minutes, blanch the asparagus for 12 minutes and hard boil the eggs. Take the sauce out of the fridge, add lemon juice and salt to taste. Serve all together.