A more wonderful asparagus recipe:
Baden baker’s potatoes :
Rinse the potatoes, peel them and cut them into thin slices (the potatoes can easily fall apart during cooking, this will bind the liquid a tiny bit). Remove the outer leaves from the cabbage, cut the cabbage head in half, remove the stalk and cut the halves into narrow strips. Blanch briefly in boiling salted water and rinse on the spot with ice cold water.
Peel onions and garlic clove, cut into small cubes. Remove the cooked meat from the clear soup and cool a little. Preheat the oven to 160 degrees. Heat the oil in a frying pan and sauté the onion and garlic cubes until translucent. Add two thirds of the savoy and season with salt, pepper and a pinch of nutmeg and set aside.
Cut the cooked meat into slices about 1/2 cm thick. Cut a few slices into tender strips and set aside for the garnish.
Butter four ramekins and fill them with slices of potato and beef and strips of savoy cabbage in layers.
Mix half a liter of beef broth with wine and season generously with salt and freshly ground pepper. Pour it over each casserole and cook in a hot oven for about 40 to 45 minutes. (If you use a large casserole, the baking time will be extended by about 20 minutes).
White and green asparagus salad:
Cut the white asparagus spears from the head to