Peel the asparagus, cut off the woody ends and halve. Simmer the asparagus in boiling salted water for 2-3 minutes, lift out and drain. Separate eggs. Mix flour, egg yolks, beer and 1 tbsp. oil, season with salt and pepper.
Let the beer dough swell for about 20 minutes. Beat the egg whites with 1 pinch of salt until stiff, carefully fold into the dough.
Mix the quark and lemon juice. Wash the chives, shake dry and cut into fine rolls. Cut cress from the bed. Add chives and half of the cress to the quark and mix, season with salt and pepper.
Heat 250 ml oil in a large frying pan. Turn the asparagus pieces in the dough in portions and fry them in the hot oil for about 3 minutes until crispy, lift them out and keep them warm.
Arrange the fried asparagus and herb dip and sprinkle with cress and coarse pepper.