Place the lemon grass, spring onions and chives in a small saucepan with the white wine and heat gently for 2-3 minutes. Add the cream and bring to the boil. Simmer very gently and add the butter, a little at a time, and whisk well until the sauce becomes thick and creamy. If possible, serve immediately. Otherwise, remove from the heat but cover to keep warm. To stabilise the sauce and keep the consistency add 2 dsp of chilled white wine and stir.
To prepare the asparagus, wash the stalks (take care as the tips are very delicate), and snap off and discard the wood ends, so that you are left with the tender part of the stalk. Cook in the steam oven or aquassist oven. Cook uncovered for approximately 6 minutes, varying the cooking time depending on the length and thickness of the stalks. Be careful not to over cook or the colour will spoil The best way to test the asparagus is to place a skewer through the thickest part of the stalk – if the skewer passes through easily, the asparagus is ready. Drain and place the asparagus on a platter.
Pour the warm sauce over the asparagus and serve with crusty bread and rocket leaves.