Asparagus gourmet pan

Name: Asparagus gourmet pan
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 small pork tenderloin (250 g); 1 (375 g) Turkey filet; 7-10 Tbsp white pepper; 100 g lean bacon, sliced; 2 TABLESPOONS Oil; 1000 g white asparagus; 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 2 packages Preparation for Sauce Hollandaise; 150 g Whipped cream; 75 ml dry white wine; 75 g Butter; 50 g grated gouda cheese; 7-10 Tbsp Chervil

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 small pork tenderloin (250 g)
1 (375 g) Turkey filet
7-10 Tbsp white pepper
100 g lean bacon, sliced
2 TABLESPOONS Oil
1000 g white asparagus
7-10 Tbsp Salt
7-10 Tbsp Sugar
2 packages Preparation for Sauce Hollandaise
150 g Whipped cream
75 ml dry white wine
75 g Butter
50 g grated gouda cheese
7-10 Tbsp Chervil

Directions

1
Wash the meat, dab dry and season with pepper. Wrap meat with bacon. Heat oil in a pan, fry over a mild heat, turning several times for about 20 minutes.
2
Leave covered for 5 minutes with the stove switched off. Wash and peel the asparagus, cut off the lower woody ends. Put asparagus in boiling salt-sugar water and cook for 15-18 minutes. Drain the asparagus, collect the asparagus water and drain the asparagus well.
3
Measure 250 ml asparagus water, pour into a pot, stir in sauce powder. Bring to the boil while stirring. Add cream and wine and bring to the boil again. Remove from the heat and fold in butter in flakes.
4
Season to taste with salt, pepper and sugar. Put the asparagus in an ovenproof dish (approx. 25 cm Ø). Cut open the fillets and place them in the dish. Pour sauce over them and sprinkle with cheese. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: not suitable/ gas: level 3) for 10-15 minutes.
5
Serve sprinkled with chervil.