Elderflower Asparagus with Herb Cream Cheese

Ingredients

• 1 kg white asparagus
• 3 tbsp butter
• 4 tbsp elderflower syrup
• Salt
• 5 elderflower buds
• 500 g waxy potatoes
• 10 g Mint (0.5 bunch)
• 300 g cream cheese
• 150 g Yogurt (3.5% fat)
• Pepper
• 1 tsp lemon juice
• 10 g parsley (0.5 bunch)
• 10 g chives (0.5 bunch)

Instructions

1. 1.

   Peel the asparagus and trim the woody ends. Grease a baking dish with 1 tbsp butter and place the spears inside. Drizzle with syrup, season with salt, sprinkle elderflower buds over the asparagus, and cover the dish. Bake in a preheated oven at 100 °C (fan: 80 °C; gas: level 1) for 60–80 minutes.

2. 2.

   Meanwhile peel, wash, and boil the potatoes in salted water for 25–30 minutes.

3. 3.

   Wash the mint, shake dry, finely chop the leaves. Mix cream cheese with yogurt, fold in mint, and season with salt, pepper, and a splash of lemon juice.

4. 4.

   Wash parsley, shake dry, chop. Heat remaining butter in a pan, drain the potatoes, let them steam off, then toss them in the hot pan with butter and parsley.

5. 5.

   Wash chives, shake dry, cut into rings. Remove asparagus from the oven, arrange on four plates alongside parsley potatoes and mint cream cheese, and garnish with chives.