Scalloped Aparagus with Bear's Garlic

From Germany comes a rather exotic dish, that will be possible to make when spring comes: asparagus with Bear's Garlic! I had never heard of bear's garlic before, and that is no surprise as it is native to Europe and not the U.S. Apparently, bear's garlic (allium ursinum) is in the same family as garlic, chives, ramps, etc) and is called ransoms in English. It is similar, but not identical, to ramps which we can find in the coop or farmer's markets in spring, at the same time as asparagus. We also do not usually see fresh white asparagus in this country, but this recipe could be made with green.

Scalloped Asparagus with bear's garlic (Allium ursinum)

Ingredients:

1 kg asparagus
300 g crème fraîche
1 untreated lemon
4 chêvre frais à 40 g
20 g bear's garlic
garlic
pepper

If you use white asparagus, peel it first then cook it for 5 minutes with the lemon peel. Save the lemon juice for later! The asparagus should still be rather hard since it will be baked in the oven later. Carefully grease a fire resistant dish. Put the asparagus in. Take the crème fraîche, 2 chèvre, chopped or pressed garlic and the bear's garlic and blend it to a thick sauce. Add some salt, pepper and lemon juice to refine the taste. Put the sauce on the asparagus in the form. Distribute the remaining chèvre over the asparagus and put freshly ground pepper on top. Now it can go into the oven for 6-8 minutes at 150-200 °C. Before serving put a few bear's garlic leaves on top for decoration. Bread or potatoes go along well and you may perhaps drink a Grüner Veltliner with this great dish, at least I like it very much!

Guten Appetit!
Antje