Remove the stems from the wild garlic leaves and spinach leaves, rinse and dry with kitchen roll or a dishcloth. Cut the wild garlic into strips.
Finely chop the shallots and sauté in the butter until translucent. Add the whole spinach leaves and the wild garlic strips and steam. Add the whipping cream and bring to the boil. Season with salt, pepper and a pinch of nutmeg. Remove the quantity from the stove, it must not make more. Finally stir in the egg yolks.
Form this filling in pre-baked tartlet bottoms and bake in the stove for ten minutes.
Serve with asparagus.
Our tip: Use the young, tender spinach from the farmers’ market!