John Myers
Ingredients for 2 servings:
- 50 g wild garlic flowers
- 1 tsp rapeseed oil or other oil
- 50 ml vegetable broth, possibly homemade
- 100 ml rice cream (rice cream cuisine) or coconut milk or cream, according to taste
- 1 tsp almond butter
- ½ small pearl onion(s), finely chopped
- 1 pinch(s) pepper, white
- possibly salt
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes
a poem with fried asparagus
Heat the oil in a small saucepan and simmer the onions until translucent. Deglaze with the vegetable stock and let them soften for a few minutes with the lid closed. Add the wild garlic flowers and let them wilt, also with the lid closed. Pour in the cream, bring to a boil, and puree with a hand blender or in a blender. Return to the pan, bring back to a gentle boil, and thicken with the almond butter. Season to taste with salt and pepper. Delicious with roasted or boiled asparagus, with or without potatoes. Collecting the flowers is a bit labor-intensive, but it’s worth it.
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