It's finally here - the time when wild garlic and asparagus conquer the kitchens. We are also looking forward to the fresh greenery on our plates in our Garten Hotels . We have a delicious spring recipe for you.
Spring on your plate: it's wild garlic & asparagus time again
At the Garten Hotels , culinary flights of fancy are the order of the day - with plenty of creativity, regional roots and a keen sense for seasonal ingredients. So it's no wonder that spring is also celebrated with culinary delights. Wild garlic and asparagus are now among the stars in the kitchen - including at the Hotel FloraAlpina on Lake Lucerne, which shares its secret wild garlic dressing with us.
When wild garlic pushes its green leaves through the foliage in spring, the most beautiful time of the year begins for many kitchens. Its spicy, fresh aroma adds a zest to classic recipes - for example as a fine dressing for salads. The recipe from the Hotel FloraAlpina impresses with a harmonious combination of honey, vinegar and lemon - perfectly balanced by mustard spiciness and the intense wild garlic aroma.
You can find more seasonal dishes and inspiration from our members on our blog - or bundled together in the current issue of the Garten Hotels magazine.
Ingredients
- 250 g wild garlic
- 500 ml sunflower oil
- 250 ml honey ½
- Tbsp mustard 125 ml
- Apple cider vinegar or balsamic vinegar
- 60 ml lemon juice
- Salt & pepper to taste
Preparation
- Prepare the wild garlic: Finely chop the wild garlic mixture, blanch briefly and fill with water in a Pacojet beaker. Freeze and process in the Pacojet.
- Mix together: Mix the wild garlic mixture with the honey, vinegar, mustard and lemon juice in a large container.
- Emulsify: Slowly pour in the sunflower oil while constantly mixing until a creamy consistency is achieved.
- Season to taste: Season to taste with salt and pepper - according to personal taste.
- Bottling: Pour the finished dressing into clean bottles and store in a cool place.
Whether with a fresh spring salad, as a marinade for vegetables or as a dip for raw vegetables - this dressing brings freshness and spice to your plate.
More recipes in our magazine
You can find even more moments of pleasure in our current Garten Hotels magazine. How about a refreshing basil gin, for example, which harmonizes perfectly with our own Botanical Garden Gin? The recipe comes from the legendary Hotel Schatzalp in Davos. Or with a fine homemade jam based on the recipe from the charming Villa Novecento in Locarno? There is also something for those who prefer something savory: the Hotel Bären Dürrenroth inspires with a recipe for sweet potato cakes on pea cream, refined with kale and curried cauliflower - a creative spring greeting from the garden kitchen.
Worked up an appetite yet?
Even more recipes, stories and insights into the world of Garten Hotels can be found in our monthly newsletter. Be regularly inspired by seasonal delights, special hotel moments and exciting news from our network.
👉 S ubscribe now and never miss a post again: