Asparagus plate with fillet

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash the asparagus. Peel the white asparagus and cut off the woody ends. Peel only the lower third of the green asparagus or cut off the ends generously

2. 2

   Clean, wash and slice the mushrooms. Clean, wash and chop the tomatoes. Peel and chop onion

3. 3

   Wash the pork tenderloin, dab dry and possibly cut in half. Rub with salt and pepper. Heat oil. Brown the meat in it. Take out. Fry the mushrooms and onion in the frying fat. Season with salt and pepper. Add 3/8 l water, bring to the boil. Dissolve stock in it. Put the meat on the mushrooms and braise covered for 15-20 minutes

4. 4

   Cook white asparagus in boiling, lightly salted water covered with a little sugar for about 20 minutes. Add green asparagus after about 5 minutes and cook

5. 5

   Take the meat out and keep it warm. Add tomatoes, green pepper and cream to the mushrooms and bring to the boil. Add sauce thickener and bring to the boil briefly. Season to taste with salt and pepper. Wash the chervil, pluck (chop parsley) and add

6. 6

   Remove the asparagus and drain. Cut the meat into slices. Arrange everything on a plate. New potatoes taste good with it

Nutrition Facts

KCAL
430 kcal

CARBS
14 g

FATS
24 g

PROTEINS
37 g