Asparagus Filet Potty

Name: Asparagus Filet Potty
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1.5-2 kg white asparagus; 7-10 Tbsp salt, sugar, pepper; 1 washer Toast; 1/2 bunch/pot of basil; 100 g cherry tomatoes; 1 Onion; 1 (approx. 300 g) Turkey filet; 1 (approx. 300 g) Pork tenderloin; 1-2 TABLESPOONS Oil; 2 tablespoons (30 g) butter/margarine; 2 (20 g) coated tbsp. flour; 200 g Whipped cream

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1.5-2 kg white asparagus
7-10 Tbsp salt, sugar, pepper
1 washer Toast
1/2 bunch/pot of basil
100 g cherry tomatoes
1 Onion
1 (approx. 300 g) Turkey filet
1 (approx. 300 g) Pork tenderloin
1-2 TABLESPOONS Oil
2 tablespoons (30 g) butter/margarine
2 (20 g) coated tbsp. flour
200 g Whipped cream

Directions

1
Wash and peel the asparagus and cut off the woody ends. Cut the asparagus into large pieces. Cook in boiling, lightly salted water covered with 1 teaspoon sugar for about 10 minutes. Then lift them out, keep the stock
2
Debark and crumble the toast. Wash, pluck and finely chop the basil. Wash and halve the tomatoes. Peel and finely chop the onion.
3
Wash the fillets, dab dry and cut into thick slices. Fry in hot oil for 2-3 minutes on each side
4
Season the medallions with salt and pepper and take them out. Heat 1 tablespoon of fat in the frying fat. Sauté the onion in it. Briefly sauté the flour in it. Stir in almost 1/4 l asparagus stock and cream. Bring to the boil, simmer for about 5 minutes. Season sauce with salt and pepper. Stir in basil
5
Place the asparagus, tomatoes, meat and sauce in 4 small ovenproof dishes (or one large dish). Sprinkle with crumbs. Spread 1 tablespoon of fat in small flakes on top. Bake in a preheated oven (electric range: 200 °C/circulating air: 175 °C/gas: level 3) for 12-15 minutes. Served with: boiled potatoes
6
Drink: cool rosé wine