Asparagus gourmet pot au gratin

Name: Asparagus gourmet pot au gratin
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 500 g white and green asparagus; 250 g young carrots; 250 g Mushrooms; 500 g Pork tenderloin; 7-10 Tbsp salt, white pepper; 1 TABLESPOON oil, 1 pinch of sugar; 7-10 Tbsp Grease; 150 g clotted cream; 2 Eggs (Gr. M); 7-10 Tbsp grated nutmeg; 100 g Appenzeller cheese; 1-2 TABLESPOONS Breadcrumbs; 1 TABLESPOON Butter

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

500 g white and green asparagus
250 g young carrots
250 g Mushrooms
500 g Pork tenderloin
7-10 Tbsp salt, white pepper
1 TABLESPOON oil, 1 pinch of sugar
7-10 Tbsp Grease
150 g clotted cream
2 Eggs (Gr. M)
7-10 Tbsp grated nutmeg
100 g Appenzeller cheese
1-2 TABLESPOONS Breadcrumbs
1 TABLESPOON Butter

Directions

1
Wash the asparagus. Peel white asparagus, cut off woody ends. Cut the green asparagus ends generously
2
cut off. Cut the asparagus into pieces. Peel and wash carrots and cut into diagonal slices. Clean and wash mushrooms
3
Wash the fillet and pat dry. Season with salt and pepper. Fry well all around in hot oil. Then fry for about 10 minutes, turning frequently.
4
Cook the white asparagus in lightly salted, slightly boiling water, covered with sugar for about 10 minutes. Add green asparagus and carrots after 5 minutes and cook along. Drain
5
Remove the fillet. Fry the mushrooms in the frying fat for 2-3 minutes. Season with salt and pepper. Remove and mix with the vegetables. Pour into a large greased casserole dish. Cut the fillet into slices and place on top
6
Whisk sour cream and eggs. Season with salt, pepper and nutmeg and pour over the vegetables. Bake everything in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for about 30 minutes. Grate cheese finely. Sprinkle with breadcrumbs after about 15 minutes. Spread the butter in flakes and bake everything ready