Fill a large pot with water and bring to a boil.

Add a generous amount of salt and stir.

Add the asparagus and let cook for 8 minutes.

Meanwhile, in a saucepan, add the olive oil over medium heat and sauté the onions and garlic. Then deglaze with the wine or broth.

Let simmer for about 1 minute then add the crème fraiche and the cream.

Stir well and let simmer for another additional 2 minutes.

Add coriander and oregano and adjust seasonings.

When the asparagus is cooked, al dente, transfer into a bowl of ice water.

This helps retain the vibrant green color. Pat dry on kitchen towels.

To serve, quickly warm the asparagus up in a skillet with 1 tabespoon olive oil then splash with lemon juice.

Arrange asparagus on a flat plate and dress with the sauce.

Serve immediately.