Asparagus fondue with four sauces and fillet
easy
120 mins
120 mins
Ingredients
- 2 kg white asparagus
- 2 eggs + 2 egg yolks (Gr. M)
- 200 g Tomatoes
- 3-4 Stem(s) fresh thyme
- 1/2 potty Chervil
- 1/2 bunch Chives
- 2-4 Stem(s) Tarragon
- 75 g cooked ham
- 1 medium spring onion
- 5 TABLESPOONS White wine vinegar
- 1 TEASPOON medium hot mustard
- 7-10 Tbsp salt, pepper, sugar
- 5-6 Tbsp Oil
- 50 g + 2 tablespoons butter
- 50 g flour, 1/2 l milk
- 300 g Pork tenderloin
- 300 g Turkey filet
- 1 TEASPOON Vegetable broth
- 30-40 g grated gouda
Directions
- 1
Wash and peel the asparagus and cut off the woody ends. Bring the peel and ends to the boil with about 1 l water and simmer for about 10 minutes. Sieve and measure 1/2 l asparagus stock
- 2
Hard boil 2 eggs. Wash the tomatoes, carve the skin crosswise, scald and quench. Cut tomatoes into quarters, remove seeds and dice. Quench eggs, peel. Let them cool down. Wash herbs and chop separately. Cut ham into strips
- 3
Clean, wash and cut the spring onion into rings. Dice eggs. Mix vinegar, mustard, salt, pepper and some sugar. Stir in 4 tablespoons of oil, egg cubes and onion
- 4
Heat 50 g butter and sauté flour in it. Stir in asparagus stock and milk, bring to the boil. Simmer the sauce for about 5 minutes. Cook the asparagus in boiling, lightly salted water, covered with 1 teaspoon sugar, for 20-25 minutes
- 5
Wash the meat, pat dry and cut into medallions. Fry in 1-2 tablespoons of hot oil for 2-3 minutes on each side. Season, keep warm
- 6
Season the sauce with pepper, possibly salt and stock. Alloy with egg yolk. Divide the sauce into three. Stir in one portion of cheese and ham, another portion of tomatoes and thyme and the remaining herbs. Keep the sauces warm. Heat 2 tablespoons of butter. Arrange everything and sprinkle the asparagus with butter. Served with: new potatoes
Nutrition Facts
790 kcal
28 g
46 g
60 g
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