Asparagus with herb crust

Ingredients for 1 servings:

• 4 stalk(s) asparagus, medium-thick white asparagus or other
• 3 handfuls of ground elder, fresh, young
• 8 leaves of wild garlic
• ½ handful of chervil
• 1 handful of chickweed, fresh, juicy, young
• 125 g butter or butter from my profile
• 1 tbsp breadcrumbs
• salt and pepper
• Water, as needed
• 1 pinch(s) of sugar

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Asparagus with a difference, a fresh spring dish

Peel the fresh asparagus and cover with salted water and a pinch of sugar, then boil until soft, about 10 minutes. Add butter or milk to the water. Wash all herbs and wild plants, trimming if necessary and spinning dry. Remove the roots of the chickweed. Then toss the herbs in hot butter; do not fry. Season with salt and pepper and add the breadcrumbs. These can also be omitted. Arrange everything nicely on a plate and scatter the herbs over the asparagus. If you like, you can also add one of my butters listed in the database. I chose dandelion butter (Bombaumel butter). If you want to go even lower in fat, use less butter or oil. Serve with boiled potatoes, preferably new potatoes. If you can’t manage without meat, you can also serve a roasted turkey schnitzel. But it’s not absolutely necessary, as the dish already tastes great.