For the baked wild boar breast on asparagus vegetables, first prepare the meat. To do this, cook the wild boar breast with the cribbage onion in lightly salted water.
Take it out and remove the ribs and gristle pieces. Let the breast cool and cut it into 3 cm thick bars. Turn in flour to the other side, pass through beaten egg and roll in grated toast. Fry floating in the fat until golden brown.
For the asparagus vegetables, peel the asparagus stalks well and cut into pieces about 3 cm long. In a saucepan, bring water to a boil.
Add sugar, salt and a little butter and cook the asparagus sections in it. Be careful to use only enough water to boil so that the asparagus spears are just flatly covered. Cook the asparagus spears for about 8 minutes so that they still have a slight bite.
Drain onto a colander. Cook a roux with butter and flour and pour in the asparagus stock. Simmer on low heat for 5 minutes.
Then, using a blender, blend in egg yolks and cold butter. Season with salt, cayenne pepper and a pinch of nutmeg. Finally, add the asparagus sections to the finished sauce.
For the kratzete, stir milk with flour and oil until smooth and there are no lumps. Separate the eggs, add the yolks to the batter, whip the egg whites to egg whites and fold in.
Season with salt, pepper and a pinch of nutmeg. Melt some lard in a cast iron or coated frying pan. In the hot frying pan add e