Look forward to this fine asparagus recipe:
Remove the skin from the asparagus spears, cut them into 1 cm long pieces and cook them in boiling salted water for 15-20 minutes until crisp. Drain asparagus sections well on kitchen paper and cool. Peel apples, remove core and cut into wedges. Prepare a sauce with the juice of one lemon, mayo and crème fraîche, season with sugar, salt, pepper and chives. Mix the sauce with the asparagus and apple pieces and serve in cocktail glasses.