Small Back Cutlets in Herbs on Asparagus Spears

Peel white asparagus spears from the head down, peel green asparagus spears approximately from the center down, make al dente in water with a pinch of salt, a pinch of sugar and a flake of butter and set aside.

Rinse the wild garlic, cut into strips. Clean and chop the chives and parsley. Peel the tomatoes, remove the seeds and cut into small cubes. Pound peppercorns to splinters. Beat eggs and stir in parsley and chives.

Season cutlets with salt and pepper, flour, turn in the herb egg to the other side and fry in hot clarified butter until golden on both sides. Cut the cutlets in half.

Place diced tomatoes in a large enough bowl, add wild garlic, pepper, cooled pressed canola oil, fruit vinegar and a tiny bit of asparagus stock, stir well and season. Bake ciabatta until crisp and cut open.

Arrange asparagus spears on a platter, cover with wild garlic salad sauce and place cutlet halves on top. Garnish with small wild garlic leaves and place bread slices on top.

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