Asparagus plate with mushroom cream and smoked pork

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Wash and peel the asparagus and cut off the woody ends. Peel and finely chop the onion. Clean, clean and slice the mushrooms. Heat 2 tablespoons of oil in a frying pan, fry ##mushrooms## in it while turning.

2. 2

   Add the onions and fry briefly. Season with salt and pepper, dust with flour, sauté and gradually deglaze with broth and cream while stirring. Bring to the boil and simmer for 3-4 minutes.

3. 3

   Season again with salt, pepper and 1 pinch of sugar. In the meantime, put the asparagus in boiling salted water with 1 level teaspoon of sugar, bring to the boil and cook for about 12 minutes. Wash ##meat## and dab dry.

4. 4

   Heat 2 tablespoons of oil in a large pan and fry the meat for 2-3 minutes on each side. Wash parsley, shake dry, put something aside for garnishing. Finely chop the rest of the parsley. Carefully lift the asparagus out of the water and let it drip off a little.

5. 5

   Asparagus, mushroom cream sprinkled with parsley and arrange the meat on a plate. Garnish with parsley. Parsley##potatoes## taste good with it.

Nutrition Facts

KCAL
530 kcal

CARBS
13 g

FATS
36 g

PROTEINS
37 g