Baked Asparagus on Wild Garlic Puree

For baked asparagus first prepare the wild garlic puree. For the wild garlic puree, wash, peel and quarter the potatoes and boil them in plenty of salted water.

Let the potatoes steam out and press them through a potato press while they are still hot or mash them with a vegetable masher. Heat the milk and stir into the hot potatoes with the butter.

Wash the wild garlic leaves, pat dry and finely mash and fold into the puree. Season to taste with salt, pepper and nutmeg.

For the baked asparagus Peel the asparagus and boil (or rather pull) it in salted water with a little sugar. Then pat the asparagus dry and coat in flour, egg and breadcrumbs and fry out in oil.

Spread the wild garlic puree on the plate and arrange the baked asparagus on it and decorate with parsley and the balsamic dressing.

Preparation Tip:

Baked asparagus also tastes great with a herb puree or even just regular mashed potatoes.

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