Asparagus broth with wild garlic dumplings

Ingredients for 4 servings:

• 8 stalk(s) asparagus, white
• 8 stalk(s) asparagus, green
• 375 ml vegetable broth
• 375 ml chicken stock
• 1 tsp butter
• some salt and pepper, black, from the mill
• some sugar
• some lemon juice
• 1 tbsp Noilly Prat
• 30 g wild garlic, fresh
• 250 g low-fat curd cheese
• 2 egg yolks
• 1 tbsp butter, soft
• 50 g flour
• some salt and pepper, black, from the mill

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes

Peel the white asparagus whole and the green asparagus only in the lower third, and trim the ends. Set the asparagus peels and ends aside. Wash the asparagus spears and cut them diagonally into approximately 2 cm long pieces. In a tall saucepan, bring the vegetable broth and chicken stock to a boil along with the butter, a little salt, a few turns of freshly ground black pepper, a pinch of sugar, and a little lemon juice. Then add the asparagus peels and ends, cover, and simmer over low to medium heat for about 30 minutes. Rinse the wild garlic, shake dry, and finely slice the leaves, reserving a few strips for garnishing. Finely purée the remaining wild garlic strips with the low-fat quark. Then mix in the egg yolks with the softened butter and flour, and season to taste with a little salt and a few turns of freshly ground black pepper. Scoop small dumplings from the mixture and let them simmer in lightly salted water for about 10 minutes. Strain the asparagus broth through a fine sieve and return to the heat. Then add the asparagus pieces and cook for about 6 to 8 minutes. The asparagus pieces should still have some bite. Season the asparagus broth with the Noilly Prat and, if desired, a little salt, a pinch of sugar, a few grinds of freshly ground black pepper, and a squeeze of lemon juice. Remove the wild garlic dumplings from the boiling salted water with a slotted spoon or colander, let them drain slightly, and arrange them in soup bowls or soup plates with the asparagus broth, garnishing with the reserved wild garlic strips. Serve with fresh baguette, with or without aioli.