Brush the potatoes well under cold running water. Cover with warm water in a saucepan and bring to a boil. Salt the water and cook the potatoes "al dente" for approx. 20-25 minutes, depending on their size.
For the asparagus, fill a large saucepan or deep pan with water and bring to a boil. Salt the water and add maple syrup or honey. Peel the asparagus carefully, cut off the ends. Put the asparagus in the boiling water, reduce the heat and simmer gently for about 10 minutes. Drain the asparagus and return to the warm saucepan. Drizzle with a little olive oil and keep warm until serving.
Take one of the boiled potatoes for the green sauce. It should weigh about 90 g (if necessary, cut a piece from a larger potato). Peel the potato and cut into pieces. Puree with all the other ingredients for the green sauce in a food processor or blender until creamy. Depending on the consistency of the sauce, add a little more water. Serve with asparagus and potatoes.
Wellcuisine-Tipp
You can also prepare the sauce with other fresh herbs. For example with fresh cilantro or basil. Simply replace the amount of chives and parsley 1:1 with the other herb.