Asparagus Pancakes with Chives Dip

Ingredients

• 500 g waxy potatoes
• Chives
• 500 g Green Asparagus
• 2 Eggs
• Salt
• Pepper
• nutmeg
• flour (as needed)
• 1 tbsp butter
• 200 g yogurt (1.5% fat)
• 300 g Low-fat quark
• a splash of lemon juice

Instructions

1. 1.

   Peel, wash, grate the potatoes and squeeze out excess moisture with a towel. Wash the chives, shake dry, cut into small rings.

2. 2.

   Wash the asparagus, peel the lower third, trim woody ends; grate the stalks. Add the eggs to the potatoes, mix, season with salt, pepper and freshly grated nutmeg; if the mixture is too wet, stir in some flour.

3. 3.

   Heat butter in a pan. Drop 1 tbsp of the potato-asparagus mixture into the pan, flatten, and fry both sides for 4–5 minutes until golden brown; keep warm in a preheated oven at 80 °C (fan 60 °C; gas: lowest setting). Repeat with remaining batter.

4. 4.

   For the chives dip whisk yogurt and quark together, fold in chives, season with salt and pepper, and finish with a splash of lemon juice.

5. 5.

   Arrange pancakes on plates and serve with the dip.