Asparagus Puffs with Chive Dip

For the puffs, peel potatoes, rinse, grate and squeeze in a towel. Rinse chives, shake dry and cut into rings.

Rinse asparagus, peel lower thirds and cut off woody ends. Cut into smaller pieces if necessary. Mix with eggs and potatoes. Season with salt, pepper and freshly grated nutmeg. If mixture is too wet, add a little flour.

Heat butter in a pan. Pour in 1 tbsp of potato and asparagus mixture. Flatten and cook on both sides for 4-5 minutes until golden brown. Keep warm in a preheated oven at 80°C (approximately 175°F). Repeat until all of potato and asparagus mixture has been used.

For the chive dip, mix yogurt with quark and chives. Season with salt and pepper to taste. Add 1 squeeze of lemon juice.