Asparagus in Wild Garlic Wrap
The smell of wild garlic is lingering in the forest, and fresh asparagus is harvested in the fields. There’s that feeling of Spring! The recipe of white Swiss asparagus in a wild garlic wrap with hollandaise sauce is delicious. You can find the recipe for the classic sauce here, or you take a good "self-bought" one.
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20 pieces
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Small white asparagus
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50 g
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Fresh wild garlic
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2
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Fresh eggs
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200 ml
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Milk
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80 g
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Flour
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75 g
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Butter
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½ tsp
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Salt
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1 Tbsp
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Sugar |
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3
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Boiled eggs |
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100 g
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Cured ham cubes
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350 ml
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Hollandaise sauce, homemade or bought
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Melt the butter and let it brown slightly to give it that slightly nutty flavour.
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Wash the wild garlic and pat the leaves dry, then puree it finely with the milk.
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Mix the flour with sugar and salt then add the eggs, the wild garlic milk and finally, the melted butter. Combine well into a smooth batter and set aside.
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Use a ladle to pour the batter in portions into a non-stick pan and form round wraps. Fry them for about 2–3 minutes on each side and keep warm in the oven.
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Fry the cured ham cubes in the same pan until crispy and the fat is melted. Remove the cubes from the pan without the fat and set them aside.
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Wash the asparagus, peel thoroughly in the bottom half and cut off the ends. Cook in a large saucepan with boiling and salted water for 10 minutes. Drain off the water and take the asparagus out. Then fry them in the frying pan with the fat from the cured ham cubes.
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Halve the boiled eggs and separate the egg yolks from the egg white. Chop the egg whites into small pieces and crumble the egg yolks. Warm the hollandaise sauce and add the chopped egg whites.
SERVING | Wrap five asparagus in a wild garlic wrap and place them on the plates. Pour hollandaise sauce over the wraps and sprinkle with cured ham cubes and crumbled egg yolks.
