Wild Garlic Soup with Asparagus Spears and Salmon Rolls

(approx. 45 min.):

Place salmon on plastic wrap, mix ricotta with cream cheese, horseradish and dill, season with chili salt. Spread on salmon, roll up (be careful not to roll up the foil!) and place in freezer for a short time.

Remove peel from top to bottom of white asparagus spears, remove peel from center to bottom of green asparagus spears and cook both in lightly salted water with a pinch of sugar and a flake of butter until al dente and cool. Cut top third tips into small pieces, cut in half lengthwise and keep warm in the asparagus water. The remaining asparagus spears will not be used and can be eaten later as a leaf salad or tied vegetables.

Peel the potatoes, cut them into cubes and soften them with about 600 milliliters of the asparagus water. Cut off the wild garlic and add to the mixture, blend finely with a hand blender. Bring to the boil, add whipped cream and blend briefly, season with salt and pepper. Arrange the soup in a deep plate, spread the asparagus tips evenly on top like a fan.

Cut the salmon roll into slices and spread evenly over the top. Cut the radish cress into small pieces and sprinkle over the top.

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

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