Asparagus plate

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Directions

1. 1

   Wash the asparagus, peel and cut off the woody ends. Cover with a damp kitchen towel. Set aside asparagus peelings and sections for the soup. Clean and clean the mushrooms, cut into slices.

2. 2

   Peel and finely chop the onion. Peel and wash the potatoes and cook in boiling salted water for about 20 minutes. Boil 4 litres of water in a large roasting pan, add salt and sugar. Cook the asparagus for 15-20 minutes.

3. 3

   Wash the fillets, dab dry. Heat 2 tablespoons of oil in a large pan. Brown the fillets all around. Season with salt and pepper. Fry for 15 minutes at low heat, turning occasionally. For the mushroom sauce, heat 2 tablespoons of oil and fry the mushrooms.

4. 4

   Add the onion and fry briefly. Dust with flour and sauté while stirring. Add 250 ml water and milk. Bring to the boil, stir in broth and simmer for about 5 minutes. Put cream and 125 ml water in a saucepan.

5. 5

   Stir in the sauce powder with a whisk. Heat while stirring, bring to the boil briefly. Switch off the heat. Gradually add 50 g butter cut into pieces until it has melted. Remove from the stove.

6. 6

   Season to taste with lemon peel and juice. Melt 150 g butter. Wash chervil and parsley, dab dry, put some parsley aside and chop finely separately. Put 1 tablespoon of chervil aside.

7. 7

   Remove the fillets from the pan and keep warm. Roast the almonds in frying fat until golden brown. Turn the fillets in the almonds. Drain the potatoes and let them evaporate briefly. Sprinkle with parsley. Take out the asparagus, put 6 asparagus spears aside for the soup.

8. 8

   Season mushroom sauce and chervil butter with salt and pepper. Serve asparagus with the 3 sauces, pork tenderloin and potatoes. Garnish asparagus with parsley set aside. Serve with Black Forest ham, smoked ham, cooked ham, turkey breast and smoked pork loin.

Nutrition Facts

KCAL
760 kcal

CARBS
35 g

FATS
51 g

PROTEINS
39 g