Asparagus gourmet pot

Name: Asparagus gourmet pot
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 Pork tenderloin (approx. 450 g); 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 500 g green and white asparagus; 7-10 Tbsp Sugar; 250 g Carrots; 200 g Mushrooms; 150 g clotted cream; 2 Eggs (size M); 7-10 Tbsp grated nutmeg; 100 g Appenzeller cheese; 3 TABLESPOONS Breadcrumbs; 10 g Butter; 7-10 Tbsp Grease

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 Pork tenderloin (approx. 450 g)
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
500 g green and white asparagus
7-10 Tbsp Sugar
250 g Carrots
200 g Mushrooms
150 g clotted cream
2 Eggs (size M)
7-10 Tbsp grated nutmeg
100 g Appenzeller cheese
3 TABLESPOONS Breadcrumbs
10 g Butter
7-10 Tbsp Grease

Directions

1
Wash the fillet and dab dry. Heat the oil in a pan and fry the fillet in it all around for about 15 minutes until golden brown. Season with salt and pepper. Clean and wash the asparagus and cut off the woody ends.
2
Peel the white asparagus. Cut the asparagus into pieces. Cook the white asparagus in boiling salted water with a pinch of sugar for 12-15 minutes. Peel, wash and slice the carrots. Halfway through cooking, add the green asparagus and carrots to the white asparagus and cook until done.
3
Drain on a sieve. Clean and possibly wash the mushrooms. Take the fillet out of the pan and let it rest. Fry the mushrooms in the frying fat for 2-3 minutes. Remove and mix with the other vegetables.
4
Grease an ovenproof dish (approx. 1 litre capacity) and place the vegetables in it. Cut the fillet into slices and place them on the vegetables. Mix sour cream and eggs, season with salt, pepper and nutmeg, pour over the vegetables.
5
Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 40-45 minutes. Grate the cheese finely and spread it on the casserole after about half the baking time. Sprinkle with breadcrumbs. Put butter flakes on top and bake.