Wild Garlic Butter with Potato Mash and Asparagus

Spring time is not only white asparagus time here in Germany, but wild garlic is the sent you often smell when you walk through our forests.

But luckily the fields in the wild do not get too much depleted, wild garlic is grown commercialy here too. I bought a bag with 50 g.

The butter recipe is on the blog (May 23). I used the butter in this dish twice. On the steamed asparagus as the seasoning and a good part of it in the potato mash.

The mash turns lightly green and the flavour is herby, but not too intense garlicky. I was busy that Saturday watching NLS 3 endurance race from the Green Hell, I unloaded most of the cooking to my thermomix. The potatoes in a basket inside and the asparagus in the steamer on top.

The mash itself was done in 4 minutes.

The whole lunch contained Chorizo and boiled eggs to add some protein.