Wild garlic dumplings on vegetables

Ingredients for 4 servings:

• 6 rolls, stale, approx. 350 g
• 1 large onion(s)
• 25 g butter
• 250 ml milk
• 7 stalks of wild garlic
• 3 eggs
• Salt and pepper from the mill
• 1 pinch(s) nutmeg, grated
• 300 g asparagus, green
• 200 g carrot(s)
• 2 tbsp clarified butter
• 1 tbsp flour
• 2 tbsp parsley, chopped
• 100 ml cream
• 100 ml vegetable stock

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

Cut the bread rolls and onion into small cubes. Sauté the onion in hot fat, add the milk, heat it through, and pour it over the bread cubes. Mix well, cover, and let stand for about 30 minutes. Finely chop the wild garlic leaves. Whisk the eggs and add them to the bread rolls along with the wild garlic. Season with salt, pepper, and nutmeg, and knead well. If the dough is too stiff, add a little warm milk. Form 10-12 dumplings from the mixture. For the vegetables, peel the carrots and slice them into thin strips using an asparagus peeler. Trim the asparagus and cut them diagonally into long pieces. Bring a pot of water to a boil, add 1 teaspoon of salt, and let the dumplings simmer over low heat; do not boil. The dumplings will take about 15-20 minutes to cook; they will then float to the top. Heat the clarified butter in a pan and fry the carrots and asparagus for five minutes. Dust with flour, sauté, add stock and cream, and simmer for about three more minutes. Season with salt, pepper, and a little nutmeg. Add the parsley, reserving a little for garnish, to the pan. Remove the dumplings from the water and arrange them on four plates with the vegetables, sprinkled with parsley.