Boil the asparagus peels and trimmings in plenty of water with a little sugar and salt the day before until soft. From this, measure the asparagus broth and put it in a new pot, heat with the butter, salt and sugar, DO NOT BOIL!!
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In the meantime, chop the remaining asparagus and set the heads aside. Place the chopped asparagus in a blender and chop. When the broth is hot, add two-three ladles to the asparagus in the blender and keep running, add the egg yolks and run for a few more minutes until everything is nicely chopped. Then add the remaining hollandaise (if any) to the asparagus broth and the chopped asparagus pulp as well. Now whisk everything with a hand mixer (whisk) until smooth and put it back on the turned off, but still hot plate and let it combine nicely.
Now add the sweet cream and stir gently.
Add the herbs and season to taste with pepper and salt. Before serving, carefully fold in the sour cream and place the asparagus heads back into the hot soup.
A simple ham bread served with it tastes very good.
