Summary

Ingredients

• 4 slices smoked pork (approx. 600 g)
• 4 egg yolks
• 70 grams flour
• salt and pepper
• 50 ml white wine
• 15 wild garlic leaves, cut into fine strips
• 2 egg whites
• some flour for turning
• 750 g asparaus, white
• 0.25 liter ¼ stock (collected asparagus stock)
• 100 g butter
• 3 tablespoon flour
• 2 tablespoon crème fraîche
• sugar
• nutmeg
• Wild garlic or parsley, cut into small pieces
• Clarified butter for frying

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Instructions

1. Mix egg yolks with 70 g flour, salt, pepper, white wine and the wild garlic strips. Beat egg whites with salt until stiff and fold in carefully. Turn the four Kassel slices in flour and pull them through the batter. Bake in hot clarified butter until golden.
2. Peel the asparagus and cut into 4 cm long pieces. Cook in gently boiling water with salt and a pinch of sugar for about 8-10 minutes. Put the asparagus in a sieve and collect approx. 250 ml of the asparagus stock. Melt the butter in a saucepan, add 3 tablespoons of flour and make a roux. Pour in the asparagus stock over low heat, stirring constantly. Season to taste with salt, pepper and nutmeg.
3. Finally, stir in any finely chopped wild garlic or parsley and the crème fraiche.
4. Arrange and serve on plates.
5. This goes well with new potatoes tossed in butter.