Summary

Ingredients

• 1 bunch wild garlic
• 200 ml water
• 1 pinch (s) sea salt (Fleur de sel)
• 50 ml olive oil
• 15 g stabilizer (Celluzoon), servin spoons
• 500 g asparaus, white
• 1 pinch (s) sugar
• 1 pinch (s) salt
• 1 pinch (s) spice mixture (soup seasoning)

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Instructions

1. Wash the wild garlic, puree it finely with the water in a blender, let it run on a low level and add the Celluzoon. Just let it run slowly so that no more air bubbles are worked under. Salt a little and stir in the olive oil. It is best to prepare a day before use and then process so that the air bubbles are completely out.
2. Peel the asparagus, slowly bring the peels and asparagus sections to the boil in cold water with salt, sugar and soup seasoning, strain and cook the asparagus in this stock until crisp.
3. Remove the asparagus and cut into bite-sized pieces.
4. Pass the soup. Put the asparagus back into the hot soup in portions. Fill the wild garlic mixture into syringes and inject it into the hot soup in front of the guest.