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This year, because of this bad weather, it does not pull us out into the nature, – however, the wild garlic has done it. He stands already for days there Outdoors and waits only to be picked.
Now at Easter it comes to us just in time: There is nothing what fits optically better to Easter, than this recipe, which we found in the book: “Through the year with all senses“.
This recipe is the proof that a banquet can be also delightful vegetarian. This here does all credit to the Easter party.
Wash the wild garlic, hack it roughly and mix it with grated Parmesan, salt, pepper and olive oil. Lay on a plate the freshly cooked, dripped off asparagus, arrange wild garlic in nest form and distribute the cooked and peeled quail’s eggs to it.