Wild Garlic Gnocchi in Asparagus Broth with Tomato Skewers

A delicious recipe for the asparagus season:

Thinly peel asparagus spears from top to bottom, chop ends. Rinse wild garlic leaves well and chop coarsely. Rinse cherry tomatoes and stick four each on a wooden skewer.

Cut the tips of the asparagus spears into small pieces and tie them together. Cut the rest of the asparagus spears into small pieces and put them in lightly salted water with sugar and butter form. Simmer on low heat for about six minutes. Add asparagus tips and do five to six min again. Take out the asparagus tips, drain the clear soup.

Squeeze the veal sausage meat out of the intestine and mix well with the whipped cream, add the wild garlic, mix everything together and season strongly with salt and freshly ground pepper. Cut small dumplings from the sausage meat mixture and poach them in the asparagus broth for three to four minutes. Heat canola oil and fry the tomato skewers in it all around.

Serve:

Evenly distribute asparagus broth with wild garlic gnocchi on plates and place a tomato skewer on top. Add asparagus spears to the clear soup or serve with toast.

432 Kcal – 14 g fat – 29 g egg white – 7 g carbohydrates – 3, 5 Be (bread units)

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