White Asparagus with Boiled Potatoes and Chive Quark

White asparagus, as it appears on tables in spring in Germany and Austria, with boiled potatoes, butter and a fresh chive quark sauce. A light, quickly made dish for asparagus season.

By yumbelo-Küche · 4 servings · 40 minutes

Ingredients

• 1 kg white asparagus
• 800 g floury potatoes
• 30 g butter
• 1 TL sugar
• 250 g quark (20% fat)
• 100 ml milk
• 1 Bund chives
• 0.5 Stück lemon (juice)
• salt
• pepper

Method

1. Wash the potatoes, boil them in their skins in salted water for about 20 minutes until cooked through, drain, let them steam dry briefly, peel and keep warm.
2. Peel the asparagus, cut off the woody ends and cut the spears into pieces or lengths that fit into a pot.
3. Bring water to a boil with 1 tsp sugar, a pinch of salt and 1 tbsp butter, add the asparagus and cook over medium heat for about 10 to 12 minutes until al dente.
4. For the sauce, finely chop the chives, stir the quark smooth with the milk and season with lemon juice, salt and pepper.
5. Stir the chives into the quark mixture.
6. Drain the asparagus, briefly toss it in a pan with the remaining butter and serve together with the potatoes and the chive quark sauce.