Wild Garlic Dumplings on Truffled Asparagus Sauce

First, mix the spelt cubes with the finely chopped wild garlic and salt. Melt the butter, add the milk and whipping cream and heat slightly.

Beat the egg in it with a whisk and pour it over the dumpling mixture. Add the semolina, mix well and let it stand (at least 1/2 hour).

In the meantime, peel, wash and cut the asparagus into small pieces. In a pot, add enough water to cover the asparagus. Add a little salt and sugar – cook until soft (do not pour away the water).

Form the dumplings with wet hands and put them into boiling salted water. Let them stand for about 20 minutes. Sauté the chopped onion in a little butter until translucent.

Stir in the truffle cream and add the asparagus. Gradually add the asparagus water and let it simmer down (you may have some water left over).

Mix crème fraiche with potato starch and a little asparagus water and stir into the sauce, simmer a little until the sauce is nice and creamy. Season to taste with salt and pepper.

Arrange the wild garlic dumplings with the truffled asparagus sauce and serve.

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