Summary

Ingredients

• 750 g potato (s), youn, waxy
• 750 g asparaus
• 20 g butter
• 1 bunch chives
• 1 bunch parsley
• 125 g crème fraîche
• 150 g yourt
• salt and pepper
• 0.5 liter ½ water

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Instructions

1. Peel the potatoes and cut into 1 - 2 cm cubes. Wash, peel and cut the asparagus into bite-sized pieces, putting the asparagus tips aside.
2. Heat the butter in a saucepan and sauté the potatoes and asparagus pieces for a few minutes. Pour 1/2 liter of water and cook covered for approx. 10 minutes. Then add the asparagus tips and simmer for another 5 minutes.
3. For the sauce, wash, dry and finely chop the chives and parsley. Mix the creme fraiche with the yoghurt and herbs, season with salt and pepper and season to taste.
4. Add the sauce to the pot and thicken a little if necessary.