Asparagus Baked in Riesling Wine Batter with Rhine-Hessian Bone-in Ham and Wild Garlic Sour Cream

A more wonderful asparagus recipe:

put iced water. Dab the vegetables, flour them and pull them through wine dough. Bake in hot fat or possibly oil until well done. Now drain on kitchen roll and keep warm. Blanch three quarters of the wild garlic, place briefly in iced water and squeeze well. Blend with a little bit of olive oil in a hand mixer. Stir this mousse through with cr#Zme fraiche. Season strongly with salt and freshly ground pepper. Blanch tomatoes, cut crosswise. Now briefly in iced water, remove the skin, quarter, core and cut into fine cubes.

Arrange asparagus spears, wild garlic sour cream, ham and tomato cubes on plates. Recommended wine: semi-dry Silvaner or Riesling.

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