Wild garlic linguine with green asparagus

Wild garlic meets asparagus

Recipe from Severin Weber, gourmet workshop: sieben:schläfer (Falkenstein)

Culinary spring treat from the Weinviertel, with two very popular spring ingredients, wild garlic & asparagus.

Here's how it's made ...

Wild garlic linguine with green asparagus, Goaß cheese, dried tomatoes & green salad

• Cook the linguine in salted water until al dente.
• Clean the wild garlic, cut into fine strips, fry in a pan with some oil and butter, add some cream and some stock, season with salt and pepper.
• Cut the dried tomatoes into strips and add to the wild garlic cream.
• Peel the green asparagus and cut off the ends.
• Prepare a pot with water, sugar, salt and a hard bread roll. Steep the asparagus in water that is just off the boil.
• Mix the linguine and the creamy wild garlic mix in a pan, then serve on a plate. Layer 3 pieces of asparagus on top, use a peeler to tear the Goaß cheese into thin strips and scatter on the edge of the plate.
• To finish, decorate with some fresh cress and herbs.
• Marinate the green salad, put in a bowl and serve alongside the wild garlic linguine.