Roasted New Potatoes with Asparagus and Quark

01Method

1. 1

   Scrub the potatoes clean; leave smaller ones whole and cut larger ones into quarters, then cook in lightly salted water until tender, approximately 15–20 minutes.

2. 2

   In the meantime, trim the asparagus to remove the woody ends and outer leaves. Cut the stalks into 4 cm pieces and set the tips aside.

3. 3

   Boil the eggs in simmering water for roughly 6 minutes from the moment the water returns to a rolling boil.

4. 4

   Finely chop the dill and chives, then combine them with the quark, milk, salt, and pepper.

5. 5

   Heat the butter and olive oil in a skillet. Drain the cooked potatoes, transfer the whole ones to the hot butter mixture, and leave the cut pieces in the pot. Place the cut potatoes cut-side down into the hot fat. After 2 minutes, add the asparagus pieces and cook everything until golden. Add the reserved tips and continue cooking for another minute.

6. 6

   Drain the cooked eggs, rinse with cold water, and peel. Distribute the potatoes and asparagus among serving plates, drizzle with the quark mixture, and garnish with the asparagus tips and halved eggs.