Kartoffeln mit Spargel und Kräutercreme
(Potatoes with Asparagus and Herb Dressing)
4 1/2 lbs Asparagus
3 lbs Potatoes
1 tablespoon Butter
1 teaspoon Salt
1 teaspoon Sugar
3 tablespoons finely chopped, fresh Herbs (such as Dill or Chives)
2 medium Onions, finely chopped
3/4 cup (5.5 oz) Plain Yoghurt
1/2 cup (4 oz) Creme Fraiche
2 tablespoons Quark,
Mascarpone, or Cottage Cheese
1 teaspoon Olive Oil
Salt and Pepper to taste
Wash the asparagus. If using white asparagus, peel the asparagus. Add water to a large pot along with 1 teaspoon salt and 1 teaspoon butter. Cook the asparagus in the 10-15 minutes. Remove the asparagus and arragne on a serving platter.
Peel the potatoes and cook as desired (boil, bake, pan fry). Add to the asparagus on the platter.
To make the dressing, combine the yoghurt, quark (or mascarpone or cottage cheese) creme fraiche, and olivve oil in a mixing bowl. Add chopped fresh herbs and chopped onions and mix until combined. Add salt and pepper to taste.
Pour the herb dressing over the asparagus and potatoes on the platter. Serve immediately.