Potatoes with Asparagus & Herb Dressing

Mushroom and Caramelised Onion Tartlets


  • 110ml crème Fraiche
  • 250g of mascarpone or cottage cheese
  • ½ -1 medium onion, finely chopped
  • 2 tablespoons fresh herbs (such as dill or parsley), finely chopped
  • 600g asparagus
  • 1 teaspoon butter
  • 750g floury potatoes, peeled and cut into large dice
  • ½ teaspoon olive oil
  • Salt and pepper to taste
  • 165ml plain yoghurt


Boil the potatoes in salted water. Meanwhile, prepare the asparagus by snapping off the woody ends at their natural breaking point.

Make the dressing by combining the yoghurt, crème Fraiche, quark and olive oil in a mixing bowl. Add the fresh herbs and chopped onion to taste, mixing thoroughly. Season with salt and pepper.

When the potatoes are nearly cooked, bring around 4 inches of water to a boil in the steam pot and add a pinch of salt and the butter.

Arrange the asparagus spears in the steamer basket, tips pointing up, and lower it into the boiling water. Cover with a lid and cook for about 5 minutes, until the spears are cooked to your liking.

Drain the potatoes and arrange them on a platter with the asparagus spears. Spoon over the herb dressing and serve warm or at room temperature.