Asparagus plate with mini parmesan shreds and red pesto sauce

Name: Asparagus plate with mini parmesan shreds and red pesto sauce
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 TABLESPOON Pine nuts; 4 Stem(s) Marjoram; 100 g dried tomatoes in oil; 2 Vine tomatoes; 75 g grated parmesan cheese; 75 ml Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1.5 kg white asparagus; 7-10 Tbsp Sugar; 1 TEASPOON Butter; 4 Pork cutlet (approx. 180 g each); 3 TABLESPOONS Breadcrumbs; 2 TABLESPOONS Flour; 2 Eggs (size M); 3 TABLESPOONS Oil; 7-10 Tbsp Cling film

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 TABLESPOON Pine nuts
4 Stem(s) Marjoram
100 g dried tomatoes in oil
2 Vine tomatoes
75 g grated parmesan cheese
75 ml Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1.5 kg white asparagus
7-10 Tbsp Sugar
1 TEASPOON Butter
4 Pork cutlet (approx. 180 g each)
3 TABLESPOONS Breadcrumbs
2 TABLESPOONS Flour
2 Eggs (size M)
3 TABLESPOONS Oil
7-10 Tbsp Cling film

Directions

1
Roast the pine nuts in a pan without fat, take them out. Wash the marjoram, dab dry and remove the leaves from 3 stems. Drain the dried tomatoes and collect the oil.
2
Wash, clean, quarter and seed the tomatoes. Puree the tomato seeds, marjoram leaves, pine nuts, dried tomatoes, 15 g Parmesan and 2 tablespoons of tomato oil with a hand blender. Slowly add the stock and season to taste with salt and pepper.
3
Cut the tomato pulp into small cubes and add to the sauce at the end. Wash and peel the asparagus and cut off the woody ends. Cook the asparagus in salted water with some sugar and butter for 15-18 minutes until al dente.
4
Cut the cutlets into 3 pieces each and beat flat between 2 layers of foil. Put breadcrumbs and about 60 g Parmesan cheese on a plate. Put the flour also on a plate. Beat the eggs in a deep plate and season with salt and pepper.
5
Turn the escalopes first in flour, then in egg and finally in parmesan. Heat the oil in a frying pan. Fry the escalopes in portions while turning for about 4 minutes. Remove the asparagus from the water. Arrange schnitzel, asparagus and pesto sauce and garnish with marjoram leaves and parmesan slices.