Asparagus rinse and clean. In boiling water add 1 tsp. of salt without slides, a sugar cube and a small piece of butter. Boil the asparagus for 5-10 minutes.

At this time, make the sauce: 2 egg yolks and the wine to beat in a solid foam and put on medium heat, stirring constantly. Once it starts to bubble, reduce the heat and gradually in small portions pour in the melted butter, constantly whisking. The sauce will begin to thicken a bit. (This process I have not had time to photograph, because everything had to be done quickly.)

Add lemon juice, a pinch of salt...

...sour cream, not forgetting to stir. To achieve a smooth, creamy mass. (I poured 2 tsp of lemon juice and it seemed a little sour, but the taste is not spoiled. But next time will add less. ) It is possible to taste add black pepper.

Ready asparagus from the boiling water immediately put it in cold ice water for a few minutes.

Spread on a dish, pour the prepared sauce. As mentioned, the sauce is prepared immediately before serving, because it is not heated

To decorate on their own and enjoy the yummy!!! The sauce is very delicate and, I thought, cream and cheese, in General, very tasty!!!