Asparagus plate with pork filet and mushroom sauce

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Wash the asparagus, peel and cut off the woody ends of the white asparagus. Wrap the asparagus in a damp cloth. Clean and slice the mushrooms. Wash, halve and seed the tomatoes and cut the halves into cubes.

2. 2

   Onion peel and likewise throw dice. Wash the meat, dab dry and season with salt and pepper. Heat the oil in a pan and fry the pork fillets thoroughly all around. Take them out and fry the mushrooms in hot frying fat.

3. 3

   Add onions at the end and braise. Pour in the broth, stir in green pepper and place the pork fillets on the mushrooms. Cover and cook for 10-15 minutes. Cook the asparagus in plenty of boiling salted water for 10-15 minutes.

4. 4

   Carefully wash the chervil, dab dry and chop except for a little to garnish. Remove meat from the sauce, wrap in foil and leave to rest for 5 minutes. Add chervil and diced tomatoes to the mushroom sauce.

5. 5

   Pour on cream, bring to the boil and sprinkle in sauce thickener while stirring. Bring to the boil again. Season sauce with salt and pepper. Cut pork fillet into slices and arrange on a plate together with the sauce and asparagus.

6. 6

   Serve garnished with chervil leaves.

Nutrition Facts

KCAL
450 kcal

CARBS
14 g

FATS
26 g

PROTEINS
37 g