Asparagus gourmet pot

Name: Asparagus gourmet pot
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 750 g white asparagus; 250 g Carrots; 2 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 500 g Roast pork without bone; 2 TABLESPOONS clarified butter; 200 g Mushrooms; 3 Eggs; 150 g clotted cream; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 60 g Emmental cheese; 2 TABLESPOONS Breadcrumbs; 1/2 bunch Chives

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

750 g white asparagus
250 g Carrots
2 TABLESPOONS Lemon juice
7-10 Tbsp Salt
500 g Roast pork without bone
2 TABLESPOONS clarified butter
200 g Mushrooms
3 Eggs
150 g clotted cream
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
60 g Emmental cheese
2 TABLESPOONS Breadcrumbs
1/2 bunch Chives

Directions

1
Peel the asparagus, cut off the woody ends. Cut the asparagus into pieces of about 3 cm length. Peel carrots as well and cut them diagonally into slices. Boil up plenty of water with lemon juice and salt. Pre-cook the asparagus for 10 minutes. Add the carrots 5 minutes before the end of the cooking time and cook them.
2
Drain the vegetables and let them drain well. Cut the meat into slices and fry briefly in hot lard. Wash and clean the mushrooms and cut into thick slices. Fry them in frying fat until golden brown. Place the slices of meat in a flat casserole dish. Spread asparagus, carrots and mushrooms on top. Beat the eggs until frothy. Stir in sour cream. Season with salt, pepper and nutmeg. Pour egg cream over the vegetables. Grate cheese and sprinkle with breadcrumbs over the casserole.
3
Spread asparagus, carrots and mushrooms on top. Beat the eggs until frothy. Stir in sour cream. Season with salt, pepper and nutmeg. Pour egg cream over the vegetables. Grate cheese and sprinkle with breadcrumbs over the casserole. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 25-30 minutes. Wash the chives, dab dry and cut into small rolls