Finely chop the wild garlic. Mix 1/3 of it with 2 tablespoons of oil. Cut the fillet into 1 cm thick slices, flatten it a little with the palm of your hand, add to the wild garlic oil mixture, marinate for 1 - 2 hours, turning occasionally.
Peel the asparagus and potatoes. Heat the water in the asparagus pot, add the peel, salt, a little sugar and a bit of butter, simmer for 20 - 30 minutes, remove the peel. Cook the asparagus in the stock for approx. 10 - 12 minutes, depending on the thickness, then strain. Cut the potatoes into thin slices, simmer in the stock for 5 - 6 minutes, strain as well. Continue to keep the now very aromatic brew.
Fry the fillet medallions on both sides without adding any additional fat.
Melt the butter, stir in the flour with the whisk, simmer for a few minutes, then gradually add the milk, further 300 ml. Of the asparagus stock and finally the wine. Simmer for a few minutes on a low flame, stirring constantly, until the sauce is creamy.
Whisk the egg yolks with the cream, stir in a little hot bechamel sauce, then add to the sauce and whisk in. Stir in 60 g parmesan and the remaining wild garlic. Season to taste with salt, pepper and a little sugar (preferably brown).
Fill a buttered casserole dish as follows - salt and pepper each of the potatoes:
Cover with flakes of butter and sprinkle with the rest of the parmesan. Bake at 160 ° C for 40 - 50 minutes until the surface is brown.
Tips:
If you have wild garlic paste, you can marinate the meat directly with the paste (and, if necessary, some additional oil). The paste is then also added to the bechamel sauce. This means that the recipe can be reproduced all year round.
Freeze the rest of the brew and thaw it for the next asparagus boil. I always repeat this procedure 4 - 5 times - the result is an extremely intense asparagus stock - the secret of my extremely aromatic asparagus soups!
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