Wild garlic crêpe with asparagus and tomato and wild garlic vinaigrette (Johann Lafer)

Name: Wild garlic crêpe with asparagus and tomato and wild garlic vinaigrette (Johann Lafer)
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 25 g Butter; 14 Wild garlic leaves; 125 ml Milk; 60 g Flour; 1 egg (size ); 1 Egg yolk (size M); 7-10 Tbsp Salt; 24 White asparagus spears; 1 untreated lemon; 200 ml dry white wine; 200 ml Vegetable stock (glass); 7-10 Tbsp Sugar; 2 (approx. 200 g) Tomatoes; 2 Spring onions; 2 TABLESPOONS white balsamic vinegar; 7-10 Tbsp black pepper; 6 TABLESPOONS Olive oil; 7-10 Tbsp clarified butter

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

25 g Butter
14 Wild garlic leaves
125 ml Milk
60 g Flour
1 egg (size )
1 Egg yolk (size M)
7-10 Tbsp Salt
24 White asparagus spears
1 untreated lemon
200 ml dry white wine
200 ml Vegetable stock (glass)
7-10 Tbsp Sugar
2 (approx. 200 g) Tomatoes
2 Spring onions
2 TABLESPOONS white balsamic vinegar
7-10 Tbsp black pepper
6 TABLESPOONS Olive oil
7-10 Tbsp clarified butter

Directions

1
Melt the butter. Wash the wild garlic, dab dry and clean. Put 4 leaves aside for garnishing. Finely puree 5 leaves with milk. Mix flour, egg, egg yolk, wild garlic milk, butter and 1 pinch of salt to a smooth dough, put aside.
2
Wash and peel the asparagus and cut off the woody ends. Wash the lemon, grate dry and cut into slices. Bring white wine, vegetable stock, 1 teaspoon of salt and 1 teaspoon of sugar to the boil in a pot with a steamer.
3
Place the asparagus in the steamer tray. Cover and cook for 15-20 minutes. Take out and let cool down. Carve tomatoes crosswise, blanch with boiling water, rinse cold and peel skin. Cut tomatoes in half, remove seeds and dice flesh.
4
Cut 5 wild garlic leaves into strips. Clean and wash spring onions and cut into fine rings. Whisk vinegar, 2 tablespoons asparagus stock, salt, pepper and 1 pinch of sugar. Add oil in a thin stream and fold in.
5
Mix in the tomatoes, spring onions and wild garlic. Spread a flat, coated pan with a little clarified butter. Bake 8 thin crêpes one after the other. Wrap three asparagus spears in each crêpe.
6
Cut in half once and arrange on 4 plates. Spread the vinaigrette on top. Garnish with wild garlic.