Asparagus gnocchi salad with pork tenderloin

Name: Asparagus gnocchi salad with pork tenderloin
Yield: 4
Ingredients: 100 g red lentils; 7-10 Tbsp Salt; 500 g green asparagus; 4 TABLESPOONS Vinegar (e.g. fruit vinegar); 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 8 TABLESPOONS Oil; 1 Shallot; 1 small bunch of chives; 300 g Pork tenderloin; 600 g Gnocchi (cooling shelf); 50 g Parmesan (piece)

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

Ingredients

Servings: 4

100 g red lentils
7-10 Tbsp Salt
500 g green asparagus
4 TABLESPOONS Vinegar (e.g. fruit vinegar)
7-10 Tbsp Pepper
7-10 Tbsp Sugar
8 TABLESPOONS Oil
1 Shallot
1 small bunch of chives
300 g Pork tenderloin
600 g Gnocchi (cooling shelf)
50 g Parmesan (piece)

Directions

1
Put the lentils in approx. 1⁄4 l boiling salted water and cook covered for 8-10 minutes. Wash the asparagus, cut off the woody ends generously. Cut asparagus into thin slices.
2
For the vinaigrette, mix vinegar, salt, pepper and 1 pinch of sugar. Whip the walnut oil under the vinaigrette. Peel and finely dice the shallot. Wash the chives and cut into small rolls. Drain the lentils and let them drain.
3
Mix everything with the vinaigrette.
4
Dab meat dry and cut into very thin slices (2-3 mm). Heat 2 tablespoons of oil in a frying pan. Fry the fillet slices in it in portions on each side for about 1 minute. Season with salt and pepper.
5
Heat 2 tablespoons of oil in a hot frying pan. Fry the gnocchi for about 5 minutes until golden brown. Add the asparagus and fry for another 5 minutes. Season to taste with salt and pepper.
6
Mix prepared salad ingredients and lentil vinaigrette. Season salad with salt and pepper. Slice the parmesan cheese into shavings and sprinkle over the salad.
7
Drink tip: white wine spritzer.