It's finally here – the season when wild garlic and asparagus take over kitchens. At the Garden Hotels, we're also delighted by the fresh green on our plates. We have a delicious spring recipe ready for you.
Spring on a Plate: It's Wild Garlic & Asparagus Season Again
At the Garden Hotels, culinary excellence is standard – with plenty of creativity, regional roots, and a keen sense for seasonal ingredients. It's no surprise, then, that spring is also celebrated with appropriate culinary flair. Wild garlic and asparagus are now among the stars in the kitchen – including at Hotel FloraAlpina on Lake Lucerne, which is sharing its secret wild garlic dressing with us.
When wild garlic pushes its green leaves through the foliage in spring, the most wonderful time of the year begins for many kitchens. Its spicy-fresh aroma adds zest to classic recipes – for example, as a fine dressing for salads. The recipe from Hotel FloraAlpina stands out with a harmonious combination of honey, vinegar, and lemon – perfectly balanced by the pungency of mustard and the intense wild garlic aroma.
You can continuously find more seasonal dishes and inspirations from our members on our blog – or bundled in the current issue of the Garden Hotels Magazine.
Ingredients
- 250 g wild garlic
- 500 ml sunflower oil
- 250 ml honey ½
- tbsp mustard 125 ml
- apple cider vinegar or balsamic
- 60 ml lemon juice
- Salt & pepper to taste
Preparation
- Prepare wild garlic: Finely chop the wild garlic mixture, blanch briefly, and fill with water in a Pacojet beaker. Freeze and process in the Pacojet.
- Combine: Mix the wild garlic mixture well with honey, vinegar, mustard, and lemon juice in a large container.
- Emulsify: While continuously mixing, slowly pour in the sunflower oil until a creamy consistency forms.
- Season: Season to taste with salt and pepper – according to your personal preference.
- Store: 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 flavor to your plate.
More recipes in our magazine
Even more delightful experiences can be found in our current Garten Hotels Magazine. How about, for example, a refreshing basil gin that pairs perfectly with our own Botanical Garden Gin ? The recipe comes from the legendary Hotel Schatzalp in Davos. Or with a delicious homemade jam following the recipe of the charming Villa Novecento in Locarno? For those who prefer savory options, there's also something: The Hotel Bären Dürrenroth inspires with a recipe for sweet potato cakes on pea cream, refined with kale and curry cauliflower – a creative spring greeting from the garden kitchen.
Feeling hungry yet?
Even more recipes, stories, and insights into the world of the Garden Hotels can be found in our monthly newsletter. Get regular inspiration from seasonal delights, special hotel experiences, and exciting news from our network.
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