Asparagus gratin with pork cutlet

Name: Asparagus gratin with pork cutlet
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 kg white asparagus; 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 4 thin pork cutlets (approx. 120 g each); 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 1 package (125 g) Butter Sauce Hollandaise; 75 g medieval Gouda cheese; some stem(s) Sage

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 kg white asparagus
7-10 Tbsp Salt
7-10 Tbsp Sugar
4 thin pork cutlets (approx. 120 g each)
2 TABLESPOONS Oil
7-10 Tbsp Pepper
1 package (125 g) Butter Sauce Hollandaise
75 g medieval Gouda cheese
some stem(s) Sage

Directions

1
Wash and peel the asparagus. Cut off the woody ends. Cook the asparagus with some sugar in plenty of boiling salted water for 15-20 minutes. Dab cutlets dry and fry them in hot oil for about 4 minutes on each side.
2
Season with salt and pepper. Drain the asparagus and let it drain. Bring butter sauce and 1/8 litre water to the boil while stirring. Remove from the heat and stir well for about 1/2 minute. Grate cheese finely.
3
Place 1/4 of the asparagus on each half of a cutlet. Fold the cutlets over it. Place the filled cutlets in a flat casserole dish. Add sauce, sprinkle with cheese and bake in a preheated oven (electric: 200 °C/ gas: level 3) for approx. 10 minutes.
4
Wash the sage, dab dry and cut into strips, except for a few stems for garnishing. Sprinkle over the gratinated escalopes.