White Asparagus Spears with Wild Garlic Sauce and Pancakes with Fish

Make asparagus spears crisp.

Sauté diced onion and garlic in butter, extinguish with white wine, make a few minutes. Add sour cream and chopped wild garlic, season with the listed spices. Mix in the cornflour and pass through a sieve. Add the whipped cream and the cold butter cubes to the sauce and whip with a hand blender.

Serve with small pancakes with marinated smoked fish.

Mix the ingredients for the pancakes well, add the browned butter and strain through a sieve. Fold the wild garlic strips into the dough and bake very thin pancakes.

Season fish strips with lemon and pepper.

Serve: Arrange asparagus spears on a heated platter. Dip wild garlic tips into the hot asparagus stock and garnish asparagus spears with it. Fill pancakes with fish strips, fold into a fan shape and place at ends of asparagus. Serve sauce separately.

Our tip: It is best to use fresh herbs for a particularly good aroma!

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