Asparagus Casserole with Herb Sauce

Peel the asparagus and cut away woody parts. In a saucepan, bring water to a boil with salt, sugar and half a lemon, add asparagus and cook for about 20 minutes until al dente. Strain. Blend in a blender with eggs, whipping cream, salt and nutmeg and pass through a fine sieve. Butter small ramekins well and pour in asparagus mixture. Place molds in a hot water bath and poach, covered with aluminum foil, in a preheated oven at 160 °C for about 40 minutes. Turn out onto preheated plates and serve with the prepared herb sauce. For the herb sauce, bring about 150 ml of asparagus cooking water to a boil and reduce until about 4 tablespoons remain. Then in a kettle over steam, whisk egg yolks with white wine, boiled down asparagus stock and lemon juice until sauce is nice and creamy. Slowly beat in the melted butter. Season with salt and pepper and stir in the herbs.

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