asparagus with wild garlic

ingredients - info North Sea shrimps hollandaise sauce potatoes butter olive oil nutmeg

pepper and salt cream white asparagus eggs smoked salmon onions chives wild garlic

Peel the asparagus thoroughly to remove the tough fibers. Steam them for 10 to 15 minutes, depending on the quantity and thickness of the asparagus. Keep them warm until the moment of dressing the dinner plate. Boil a few eggs, allow to cool down and chop them. Chop a few stalks of chives. Chop an onion or a shallot. Make mashed potatoes. Boil the potatoes until tender. Crush them and add cream, butter and an egg yolk. Put the immersion blender in the cooking pot and puree. Season with nutmeg, pepper and salt. Chop the wild garlic leaves. Keep a few uncut and deep-fry them in a little olive oil in a pan. Leave them to drain on kitchen paper. Poach one egg per person. Prepare the ready-made hollandaise sauce.

Wild garlic is only available for a short period of time. The May month is ideal to do something with it. Here are two applications: simply cut fresh, which brings out the full flavour. Secondly, fried, which is more of a decorative use.

On the dinner plate. Warm the plates before use. Place 5 to 6 asparagus per plate on top. Dress the other ingredients as you see fit: the hollandaise, smoked salmon, chopped eggs, poached eggs, chopped onions, mashed potatoes, gray shrimps, chopped chives, chopped and fried wild garlic.