Asparagus plate with wild garlic cream

Name: Asparagus plate with wild garlic cream
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Ingredients: 3 kg Asparagus; 7-10 Tbsp salt, sugar, pepper; 4 TABLESPOONS + 50 g cold butter; 1.5 kg new potatoes; 1 Onion; 1 TABLESPOON Flour; 200 ml Vegetable stock (glass); 150 g Whipped cream; 1 collar Wild garlic (about 10 leaves); 300 g Thin slices of cottage ham; 7-10 Tbsp Aluminium foil

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 6

3 kg Asparagus
7-10 Tbsp salt, sugar, pepper
4 TABLESPOONS + 50 g cold butter
1.5 kg new potatoes
1 Onion
1 TABLESPOON Flour
200 ml Vegetable stock (glass)
150 g Whipped cream
1 collar Wild garlic (about 10 leaves)
300 g Thin slices of cottage ham
7-10 Tbsp Aluminium foil

Directions

1
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Prepare the asparagus. Put asparagus in a roasting pan and pour 3⁄4-1 l boiling salted water with 1 teaspoon sugar over it. Spread 2 tablespoons of butter in flakes on top.
2
Seal tightly with aluminium foil. Bake in a hot oven for about 40 minutes.
3
In the meantime, peel the potatoes or scrub them thoroughly with a vegetable brush and wash them, cut them in half, cover and cook in salted water for about 20 minutes.
4
For the wild garlic cream, peel and finely dice the onion. Heat 2 tablespoons of butter. Sauté onion in it until transparent. Dust with flour and sauté briefly. Stir in stock and 150 g cream, bring to the boil and simmer for about 5 minutes.
5
Wash the wild garlic, shake dry, remove coarse stalks and cut the leaves into fine strips. Season the sauce with salt and pepper. Stir in wild garlic.
6
Arrange asparagus, potatoes, sauce and ham.