Smoked pork in wild garlic batter with asparagus

Ingredients for 4 servings:

• 4 slices of smoked pork (approx. 600 g)
• 4 egg yolks
• 70 g flour
• salt and pepper
• 50 ml white wine
• 15 leaves of wild garlic, cut into fine strips
• 2 egg whites
• some flour for turning
• 750 g asparagus, white
• ¼ liter broth (collected asparagus broth)
• 100 g butter
• 3 tbsp flour
• 2 tbsp crème fraîche
• Sugar
• nutmeg
• e.g. wild garlic or parsley, finely chopped
• Clarified butter for frying

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Mix the egg yolks with 70g of flour, salt, pepper, white wine, and the wild garlic strips. Beat the egg whites with salt until stiff and carefully fold in. Coat the four slices of smoked pork in flour and dip them in the batter. Fry in hot clarified butter until golden brown. Peel the asparagus and cut into 4cm pieces. Cook in gently boiling water with salt and a pinch of sugar for about 8-10 minutes. Place the asparagus in a sieve and collect about 250ml of the asparagus stock. Melt the butter in a saucepan, add 3 tablespoons of flour, and make a roux. Pour in the asparagus stock over low heat, stirring constantly. Season to taste with salt, pepper, and nutmeg. Finally, stir in finely chopped wild garlic or parsley and the crème fraîche, if desired. Arrange on plates and serve. Serve with buttered new potatoes.