Asparagus dish with two kinds of meat

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Peel the onion. Cover the smoked pork with water and boil it up in a pot. Add the onion and bay leaf and cook for about 45 minutes. In the meantime wash the asparagus. Peel the white asparagus and cut off the woody ends.

2. 2

   Cut the lower ends off the green asparagus. Wash the potatoes thoroughly. Cook in water for about 25 minutes. Then drain, rinse with cold water and remove the skin. Cook the white asparagus in salted water with sugar for about 20 minutes.

3. 3

   After 5 minutes, add the green asparagus and cook. Wash the turkey medallions and dab dry. Heat oil in a coated pan. Fry the medallions for 2-3 minutes on each side. Season with salt and pepper.

4. 4

   Wash lemon hot and rub dry. Grate the peel and squeeze the juice. Bring butter sauce and 1/8 litre water to the boil while stirring. Remove from the heat and stir for about 1/2 minute. Stir in 3 tablespoons of lemon juice and half of the grated lemon.

5. 5

   Lift the asparagus from the stock and drain. Also lift the smoked pork loin out of the stock and cut into slices. Serve with asparagus, turkey medallions and sauce. Garnish with the remaining lemon shavings and chervil, orange and lemon slices as desired.

6. 6

   Add extra potatoes.

Nutrition Facts

KCAL
820 kcal

CARBS
39 g

FATS
39 g

PROTEINS
78 g