Asparagus Platter with Wild Garlic Cream

5 from 6 votes
Total Time 1 hour
Course Dinner
Cuisine European
Servings 4 people
Calories 78 kcal


  • 2 kg Asparagus
  • 750 ml Water
  • 1 tsp Salt
  • 1 tsp Sugar
  • Juice of 1/2 lemon
  • 1 tbsp Butter
  • 1 kg New potatoes

For the wild garlic cream:

  • 1 Onion
  • 1 tbsp Flour
  • 200 ml Vegetable stock or broth
  • 150 g Whipped cream
  • 1 bunch Wild garlic
  • 2 tbsp Butter


  • Peel the asparagus and place on a damp cloth. Peel and wash the potatoes and cook in salted water for about 20 minutes.
  • Bring the water with salt, sugar, lemon juice and butter to a boil. Put the prepared asparagus in the boiling water, put the lid on and cook for about 15-18 minutes.
  • For the wild garlic cream, peel the onion and dice it finely. Heat 2 tbsp butter. Steam the onion in it until translucent, dust with flour and sauté briefly. Stir in the stock and 150 g cream, bring to the boil and simmer for about 5 minutes. Wash the wild garlic, shake dry, remove the coarse stems and cut the leaves into fine strips. Taste the sauce with salt and pepper. Stir in the wild garlic.
  • Arrange the asparagus with wild garlic cream and potatoes on plates and serve.
  • Ham or pan-fried pork tenderloin tastes good with it.


Serving: 100gCalories: 78kcalCarbohydrates: 3.3gProtein: 0.3gFat: 7.2g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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