Asparagus dish with two different sauces
easy
90 mins
90 mins
Ingredients
- 1.5-2 kg white asparagus
- 7-10 Tbsp Salt
- 7-10 Tbsp Sugar
- 750 g new potatoes
- 6 Turkey medallions
- 7-10 Tbsp (ca. 70 g)
- 6 discs Bacon
- 3 TABLESPOONS clarified butter
- 7-10 Tbsp Pepper
- 4 Egg yolk (size M)
- 250 g Whipped cream
- 30 g cold butter
- 1 TABLESPOON medium hot mustard
- 7-10 Tbsp Juice and peel of 1/2
- 7-10 Tbsp untreated orange
- 1/2 bunch Chervil
Directions
- 1
Wash and peel the asparagus and cut off the woody ends. Cook the asparagus in boiling salted water with 1 pinch of sugar for 15-20 minutes
- 2
Wash the potatoes thoroughly and boil in water for about 20 minutes
- 3
Wash the meat, dab dry and wrap with bacon. Possibly get stuck. Heat 1 tablespoon of lard in a coated pan. Fry the medallions for about 10 minutes, turning them over. Season with salt and pepper
- 4
Beat the egg yolks, cream and 1 pinch of salt in a hot water bath for 6-8 minutes until creamy. Divide the sauce into 2 portions
- 5
Heat part of the sauce again in a bain-marie and stir in the butter in pieces. Stir in mustard at the end
- 6
Also reheat the rest of the sauce in a bain-marie. Stir in orange juice and zest with a whisk
- 7
Drain the potatoes. Heat 2 tablespoons of clarified butter in a large pan. Fry the potatoes all around. Season with salt and pepper. Wash the chervil and pluck it from the stems. Arrange everything and sprinkle with chervil
Nutrition Facts
720 kcal
32 g
47 g
41 g
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