Asparagus plate with Involtini
easy
75 mins
75 mins
Ingredients
- 1 collar Chervil
- 8 (70 g each) thin slices of pork schnitzel
- 8 discs (10 g each) Cured ham
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 2 TABLESPOONS Oil
- 250 ml Vegetable broth (instant)
- 500 g green asparagus
- 500 g white asparagus
- 7-10 Tbsp Sugar
- 1 Orange
- 2 sachets (150 ml each) Dutch Sauce
- 8 wooden skewers
Directions
- 1
Wash the chervil and dab dry. Wash pork cutlets, pat dry and tap flatter. Cover with 1 slice of ham and 1 slice of chervil leaves. Season with salt and pepper. Roll up tightly and fix with wooden skewers. Heat the oil.
- 2
Fry the Involtini in it all around for about 5 minutes. Deglaze with vegetable stock and cook for about 10 minutes. Keep Involtini warm. In the meantime wash the green asparagus and cut off the woody ends. Peel the lower third. Wash and peel the white asparagus and cut off the woody ends. Cook the white asparagus in plenty of boiling salted water with a pinch of sugar for 15-20 minutes. Cook the green asparagus in boiling salted water for 8-10 minutes. Cut the orange in half. Squeeze one half. Peel and slice the second half. Mix sauce Hollandaise, orange juice and 100 ml of the white asparagus water and warm it up.
- 3
Cook the green asparagus in boiling salted water for 8-10 minutes. Cut the orange in half. Squeeze one half. Peel and slice the second half. Mix sauce Hollandaise, orange juice and 100 ml of the white asparagus water and warm it up. Arrange asparagus and involtini on a plate. Garnish with orange slices and remaining chervil. Add Sauce Hollandaise
Nutrition Facts
460 kcal
12 g
27 g
39 g
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