Tatar Plantlet with Quail Egg on Butter Asparagus

(about 55 min):

Remove the peel from the white asparagus spears from top to bottom, from the green asparagus spears from the middle to the bottom, cut the ends a little bit and cook them in light salted water with a little sugar and butter until al dente, cool.

Peel and clean the potatoes, cut them into slices and put them in a buttered ovenproof dish. Clean wild garlic, cut into strips and add, pour whipped cream and clear soup, season with salt, pepper and nutmeg. Bake everything together in a heated oven at 180 degrees for about 25 to half an hour until golden.

Remove the skin from the onion, dice finely and mix well with egg yolks, Tatar meat, capers, anchovies, gherkins, mustard and a little bit of pepper, chili flakes, chives, parsley. Form small patties from the mixture and fry them in hot olive oil on both sides until they are cooked through. Scrape the quail eggs with a small kitchen knife, put them in a hot frying pan with a little oil and fry them as fried eggs, sprinkle with a little bit of chili flakes and put them on the meat patties.

Foam butter in a hot frying pan, pour in asparagus spears, brown briefly, arrange on plates, place Tatarpflanzerl with quail egg on top and arrange potato gratin next to it.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – these are also characterized by a fresh taste!

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