You will need (for two):
Finely chop the chives, I’ve tried it with basil too and it worked just as well. Empty the crème fraîche into a bowl and mix in some salt and pepper. You need the salt to convince the crème fraîche that in this instance it is savoury, not sweet. Mix the chives into the crème fraîche too. When the asparagus is done, pile it up and dunk it in the sauce.