Remove the peel from the asparagus spears and cut them into pieces about 5 cm long. In a shallow saucepan with a lid, melt the butter. Add asparagus spears and 1/2 tsp. sugar, season lightly with salt. Steam until tender, 20 to 25 minutes, depending on the thickness of the asparagus. Chop 2/3 of the chervil, set the rest aside for garnish. Grate lemon peel, fillet half the lemon. Add lemon peel and fillets to the asparagus spears in the last minutes of cooking and steam briefly until soft. Fold in chervil, season and serve with white bread.
You can easily prepare asparagus spears and lukewarm them briefly before serving. The quantities here refer to an entrée. If you would like to serve the asparagus as a main course, please use half as many ingredients and offer boiled potatoes as a side dish.
As a menu for 2 people with entrée: Asparagus with chervil Main course: Salmon trout on lentils Dessert: Pear tartlet
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