Asparagus cocktail

Name: Asparagus cocktail
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g white asparagus; 7-10 Tbsp Salt; 1 can(s) (314 ml/ part weight 175 g) Mandarin Oranges; 150 g Mushrooms; 12 discs (approx. 150 g) Kasseler cold cuts; 150 g Fresh cream; 2-3 TEASPOONS Curry; 1-2 TABLESPOONS Lemon juice; 7-10 Tbsp white pepper; 7-10 Tbsp Sugar; 7-10 Tbsp a few dashes of Worcester sauce; 1/2 medium lettuce

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g white asparagus
7-10 Tbsp Salt
1 can(s) (314 ml/ part weight 175 g) Mandarin Oranges
150 g Mushrooms
12 discs (approx. 150 g) Kasseler cold cuts
150 g Fresh cream
2-3 TEASPOONS Curry
1-2 TABLESPOONS Lemon juice
7-10 Tbsp white pepper
7-10 Tbsp Sugar
7-10 Tbsp a few dashes of Worcester sauce
1/2 medium lettuce

Directions

1
Wash and peel the asparagus and cut off the woody ends. Cut the asparagus diagonally into thick slices and cook in little boiling salted water for about 5 minutes. Drain on a sieve and let cool.
2
Also drain the mandarins and collect the juice. Clean and slice the mushrooms. Cut 4 slices of smoked pork loin into strips. Mix crème fraîche, 2 teaspoons of curry, 1 tablespoon of lemon juice, 3 tablespoons of mandarin juice, some salt, pepper, sugar and Worcester sauce.
3
Fold asparagus, up to 8 tips, mushrooms and mandarins into the sauce. Allow to soak a little. In the meantime clean, wash and drain the salad. Roll up the remaining slices of smoked pork loin into small bags and put them into 1 asparagus tip each.
4
Line 4 glass bowls with salad leaves. Season the salad again and put it into the bowls. Serve garnished with smoked pork.