Asparagus and Kasseler with green sauce

Name: Asparagus and Kasseler with green sauce
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 1.2 kg tripped chop of Kasseler; 7-10 Tbsp Pepper; 7 Eggs (Gr. M); 200 g Flour; 1/4 l Milk; 7-10 Tbsp Salt; 7-10 Tbsp Nutmeg; 3 kg white asparagus; 7-10 Tbsp Sugar; 1 Beet Cress; 1 collar Chervil; 2-4 Stem(s) dill and parsley; 1 Spring onion; 300 g clotted cream; 4 TABLESPOONS Salad Mayonnaise; 2 TEASPOONS clarified butter

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 6

1.2 kg tripped chop of Kasseler
7-10 Tbsp Pepper
7 Eggs (Gr. M)
200 g Flour
1/4 l Milk
7-10 Tbsp Salt
7-10 Tbsp Nutmeg
3 kg white asparagus
7-10 Tbsp Sugar
1 Beet Cress
1 collar Chervil
2-4 Stem(s) dill and parsley
1 Spring onion
300 g clotted cream
4 TABLESPOONS Salad Mayonnaise
2 TEASPOONS clarified butter

Directions

1
Wash the cured pork, dab dry. Season with pepper. Roast in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: Stu-fe 2) for 1-1 1/4 hours
2
Separate 1 egg. Mix flour, milk, 3 eggs and 1 egg yolk until smooth. Season with salt, pepper and nutmeg. Let the dough swell for at least 20 minutes
3
Wash and peel the asparagus and cut off the woody ends. Cook the asparagus in boiling, lightly salted water covered with approx. 1 1/2 teaspoon sugar for 15-20 minutes
4
Hard boil 3 eggs. Quench, peel and let them cool down. Wash herbs and spring onion, shake dry and chop finely. Mix with sour cream and mayonnaise. Season to taste with salt and pepper. Coarsely chop the eggs and fold in
5
Beat 1 egg white until stiff, fold into the dough. Heat 1 tsp. clarified butter in a large coated pan. Fry half the dough in it until golden brown. Turn, tear into pieces with two forks ("scrape") and continue to bake briefly. Process the rest of the dough in the same way. Drain the asparagus. Cut the smoked pork loin thinly. Serve with asparagus, "scrape" and sauce
6
Drink: apple or white wine