Ingredients for 6 servings / tureen mould with 1 L capacity

• 300 g green asparagus
• 300 g wild garlic
• 1 onion
• 1 tbsp butter
• 150 g crème légère
• 200 g cream
• 10 white gelatine sheets (alternative 15 g powdered gelatine)
• salt
• pepper

Preparation:

1. Wash asparagus, peel lower third, removing woody ends; wash, cut into pieces and cook for about 15 minutes in boiling salt water. Remove, rinse with cold water and drain well.
2. Peel and finely chop onion, sauté in butter until tender. Wash wild garlic thoroughly, then line a tureen mould, leaving part of the leaves hanging over the edges for the bottom. Add remaining leaves to the onions and steam for 5 minutes until almost no fluid remains in the pan.
3. Soak the gelatine in plenty of cold water (alternative: prepare powdered gelatine according to package instructions). Place the wild garlic mixture into a blender with the asparagus and purée until very smooth. Drain gelatine, melt in a small pot over a low heat and fold under the lukewarm vegetable mixture. Briefly blend the mixture once more to ensure that the gelatine is evenly distributed. Place crème légère into a mixing bowl and mix thoroughly. Salt and pepper to taste.
4. Whip cream until stiff. As soon as the mixture begins to thicken, fold cream under.
5. Pour the vegetable mixture into the tureen mould, folding the wild garlic leaves over the mixture. Allow to set in the refrigerator for at least 4 hours.
6. Turn out of the mould and serve in slices.

Nutrition facts per serving:
Kcal:   190
KJ:   797
Protein:  8 g
Fat:   15 g
Carbohydrates: 6 g

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