Asparagus with Wild Garlic Sauce and Buttered Breadcrumb Potatoes

For the asparagus with wild garlic sauce and buttered breadcrumb potatoes, first bring a large pot of water to the boil, meanwhile peel the asparagus. Leave the tip untouched about 5 cm down and cut off about 3-4 cm at the ends. Save both for an asparagus stock that you can make with it afterwards. Add a tablespoon each of salt and sugar to the boiling water, cut a wedge from the lemon and add it as well. Put the asparagus in the water and let it simmer on low heat for about 15-20 minutes. Then remove from the water and drain well.

In the meantime, halve or quarter the potatoes. Cream butter in a frying pan, sprinkle breadcrumbs over the top and toast over medium heat, stirring occasionally, until golden brown. Season with salt and pepper and toss the potatoes in it.

Finely dice shallots, sauté with a little olive oil in a small saucepan until colorless. Add whipping cream and simmer for about 2 minutes. Coarsely chop the washed wild garlic and add to the sauce. Remove from heat and finely puree with a hand blender. Then pass through a sieve (if necessary) and season with a dash of lemon juice, salt and pepper.

Arrange the asparagus on plates, drizzle with a little sauce, serve the remaining sauce separately. Serve the asparagus with the wild garlic sauce and buttered potatoes.

Preparation Tip:

You can of course also use green and/or purple asparagus for the asparagus with wild garlic sauce and buttered breadcrumb potatoes!

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