Prepare whipped cream and egg to a farce. Make dumplings and lightly roll them in vegetable stock with greens. Later make a sauce from this stock with whipped cream, white wine and butter.
Cut the peeled potatoes into slices, fry on both sides in olive oil, season with salt and season with pepper. Peel the asparagus spears, cut them into lozenges and make a sauce with salt and sugar.
Flavor the asparagus spears with a flake of butter. Cook the peas separately in water. Remove the stalks from the mushrooms, cut them into slices and roast them in olive oil. Add the minced parsley.
Arrange the potato slices with the asparagus spears alternately in a circle around the edge of the plate, mix the peas and mushrooms and shape in the middle. Put the meat dumplings on top and form the sauce over them. Garnish with parsley.
Quality wine ‘dry’ from the Middle Rhine.
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