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🍽️ Oven Potatoes with Green Asparagus and Creamy Egg Sauce

450 kcal · 30 min · 4 servings

Ingredients

• 2 kg white asparagus
• 8 medium-sized potatoes
• 1 fresh spinach leaves
• 250 g quark
• 50 g sour cream
• 5 hard-boiled eggs
• 1 tbsp chive rings
• Salt (fresh pepper)
• 1 tsp medium-hot mustard
• 1 tbsp coarse sea salt
• Oil

Instructions

1. 1. Preheat the oven to 220 degrees Celsius.
2. 2. Wash the potatoes thoroughly under running water.
3. 3. Lay out eight pieces of aluminum foil on your work surface.
4. 4. Brush the foil lightly with oil.
5. 5. Sprinkle some sea salt onto the greased foil.
6. 6. Wrap each potato individually in the prepared foil.
7. 7. Place the foil packets on a baking sheet.
8. 8. Bake the potatoes for 20 minutes in the preheated oven.
9. 9. Rinse the asparagus under cold running water.
10. 10. Clean the asparagus tips carefully.
11. 11. Gently pat the asparagus dry with a kitchen towel.
12. 12. Peel the asparagus stalks from the tip downwards.
13. 13. Cut off the woody, tough ends of the stalks.
14. 14. Tie all asparagus stalks together with kitchen twine.
15. 15. Make sure the asparagus tips are not wrapped in the twine.
16. 16. Fill a large pot with water and bring it to a boil.
17. 17. Add some salt and a cube of sugar to the boiling water.
18. 18. Add the bundled asparagus to the water.
19. 19. Cook the asparagus for about 15 minutes until tender.
20. 20. Mix quark, sour cream, chives, and mustard in a bowl.
21. 21. Season the quark mixture with salt and pepper to taste.
22. 22. Cut the hard-boiled eggs into small pieces.
23. 23. Gently stir the egg pieces into the quark mixture.
24. 24. Rinse the fresh spinach leaves briefly under cold water.
25. 25. Place the drained spinach leaves on the plates.
26. 26. Place the egg sauce on the spinach leaves.
27. 27. Serve the sauce together with the asparagus and oven potatoes.

Nutrition per serving

• kcal: 450
• Protein: 0 g · Fett/Fat: 0 g · Carbs: 0 g