Asparagus dish with two sauces

Name: Asparagus dish with two sauces
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 8 thin pork cutlets (60 g each); 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 2 Eggs (size M); 90 g Flour; 80 g Breadcrumbs; 1.5 kg white asparagus; 1 pinch Sugar; 30 g Butter; 500 ml Vegetable broth (instant); 100 g Whipped cream; 1 collar Chervil; 1/2 bunch Tarragon; 1/2 bunch flat leaf parsley; 100 g Fresh cream; 150 ml Milk; 25 g Gouda cheese; 1 (50 g) Corner cream cheese (60 % fat in dry matter); 100 g cooked ham; 30 g clarified butter

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

8 thin pork cutlets (60 g each)
7-10 Tbsp Salt
7-10 Tbsp white pepper
2 Eggs (size M)
90 g Flour
80 g Breadcrumbs
1.5 kg white asparagus
1 pinch Sugar
30 g Butter
500 ml Vegetable broth (instant)
100 g Whipped cream
1 collar Chervil
1/2 bunch Tarragon
1/2 bunch flat leaf parsley
100 g Fresh cream
150 ml Milk
25 g Gouda cheese
1 (50 g) Corner cream cheese (60 % fat in dry matter)
100 g cooked ham
30 g clarified butter

Directions

1
Cutlets may be knocked a little flatter. Season with salt and pepper. Beat the eggs. Turn the schnitzel first in 60 g flour, then in egg and breadcrumbs. Put the schnitzel in a cool place. Wash and peel the asparagus and cut off the woody ends.
2
Cook the asparagus in boiling salted water with sugar for about 15 minutes. In the meantime, heat butter in a pot. Sauté 30 g flour in it, deglaze with 300 ml broth and bring to the boil. Add cream. Wash the herbs, dab dry. Put some chervil and tarragon aside for garnishing. Chop the rest finely, add to the sauce and season with salt and pepper. For the cheese sauce, bring the crème fraîche, milk and 200 ml broth to the boil. Grate Gouda, melt in the sauce with soft cheese while stirring. Let it boil down over high heat for about 5 minutes until thick. Cut ham into cubes and add to the sauce. Season to taste with salt and pepper.
3
Chop the rest finely, add to the sauce and season with salt and pepper. For the cheese sauce, bring the crème fraîche, milk and 200 ml broth to the boil. Grate Gouda, melt in the sauce with soft cheese while stirring. Let it boil down over high heat for about 5 minutes until thick. Cut ham into cubes and add to the sauce. Season to taste with salt and pepper. Heat clarified butter in a pan. Fry escalopes in it from both sides for 3-4 minutes. Arrange asparagus with the escalopes on a plate. Serve with both sauces. Garnish with chervil and tarragon. Small parsley potatoes taste good with it
4
Heat clarified butter in a pan. Fry escalopes in it from both sides for 3-4 minutes. Arrange asparagus with the escalopes on a plate. Serve with both sauces. Garnish with chervil and tarragon. Small parsley potatoes taste good with it