Asparagus gnocchi salad with pork tenderloin

Name: Asparagus gnocchi salad with pork tenderloin
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 4 TABLESPOONS Fruit vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1-2 TEASPOONS Sugar; 4 TABLESPOONS Walnut oil; 1 Shallot; 1/4 collar Chives; 300 g Pork tenderloin; 4 TABLESPOONS Sunflower oil; 600 g Gnocchi (cooling shelf); 7-10 Tbsp freshly grated nutmeg; 100 g red lentils; 500 g green asparagus; 50 g Parmesan cheese

AUTHOR
Lenora Decker

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

4 TABLESPOONS Fruit vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
1-2 TEASPOONS Sugar
4 TABLESPOONS Walnut oil
1 Shallot
1/4 collar Chives
300 g Pork tenderloin
4 TABLESPOONS Sunflower oil
600 g Gnocchi (cooling shelf)
7-10 Tbsp freshly grated nutmeg
100 g red lentils
500 g green asparagus
50 g Parmesan cheese

Directions

1
For the vinaigrette, whisk vinegar, salt, pepper and sugar. Beat the walnut oil into the vinaigrette. Peel the shallot and cut into fine cubes. Wash the chives, shake dry and cut into small rolls. Stir the shallot and chives into the vinaigrette
2
Wash the meat, dab dry and cut into very thin slices. Heat 2 tablespoons of sunflower oil in a frying pan and fry the meat slices in it in portions for about 3 minutes each, turning them well. Remove meat, heat 2 tbsp. sunflower oil in a hot pan and fry gnocchi for approx. 5 minutes, turning them over. Season with salt, pepper and nutmeg
3
Cook the lentils in boiling water for about 10 minutes. Wash the asparagus and cut off the woody ends. Cut asparagus into thin slices and blanch in boiling salted water for about 3 minutes. Pour lentils into a sieve and rinse with cold water. Marinate with prepared vinaigrette. Pour asparagus into a sieve, drain and add to the gnocchi in the pan for about 2 minutes
4
Mix the prepared ingredients, season with salt and pepper. Cut the Parmesan cheese into shavings with a slicer. Arrange salad and sprinkle with Parmesan shavings