Peel white asparagus completely, green only lower third. Bring water to a boil in a wide frying pan, add remaining ingredients. Cook white asparagus with closed lid for 20-30 min. (green asparagus open for 15-20 min. to preserve color) at low temperature until just tender. Drain well and keep warm.
Toast bread and garlic in the warm butter or light butter in a frying pan, remove, set aside. Warm salted butter or light butter and salt in same frying pan.
Add remaining ingredients up to and including chives, just until warm. Add juice of one lemon, season.
Serve: Place asparagus on preheated plates. Spread the Polish sauce evenly over them, sprinkle with the toast cubes, garnish, bring to the table on the spot.
It goes well with: Roasted new potatoes.
As a vegetarian menu – Asparagus Polish style – Spicy Savarin with morel stuffing – Ginger parfait with rhubarb compote
Tip: As an alternative to fresh chives, you can also use the freeze-dried.