Asparagus dish with two sauces

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash and peel the asparagus and cut off the woody ends. Bring the peel and ends to the boil covered with about 1 l water, simmer for 10 minutes

2. 2

   In the meantime clean, wash and slice the mushrooms. Peel and chop the onion. If necessary, wash and dry the meat and cut it into 8-12 medallions

3. 3

   Sieve the asparagus shells, collect the stock. Bring to the boil, salt lightly and add 1/2 tsp. sugar. Cover the asparagus and cook for 15-20 minutes, depending on its thickness. In the meantime, measure out approx. 1/4 l stock for the orange sauce and set aside

4. 4

   Heat the oil. Fry the medallions for 3-4 minutes on each side. Season with salt and pepper and keep warm. Fry the mushrooms and onion in the frying fat while turning. Season with salt and pepper. Add 200 ml water and 5 tbsp. cream, bring to the boil and stir in the stock. Thicken mushroom sauce and season to taste. Wash, chop and add parsley

5. 5

   Heat the fat. Sauté the flour in it until golden brown. Stir in the 1/4 l asparagus stock, orange juice and 5 tbsp cream. Bring to the boil and simmer at low heat for about 5 minutes. Season to taste with salt and pepper

6. 6

   Lift out the asparagus, arrange with the medallions and the two sauces. Garnish if necessary. Match almond balls

Nutrition Facts

KCAL
400 kcal

CARBS
16 g

FATS
20 g

PROTEINS
35 g