Asparagus plate with scrape, green sauce and smoked pork
easy
90 mins
90 mins
Ingredients
- 1 kg detached pork chop
- 7-10 Tbsp Pepper from the mill
- 2.5 kg white asparagus
- 7-10 Tbsp Salt
- 1/2 TEASPOON Sugar
- 1 washer of 1 untreated lemon
- 200 g Flour
- 1/4 l Milk
- 7 Eggs (size M)
- 7-10 Tbsp grated nutmeg
- 1 TEASPOON clarified butter
- 1 Beet Cress
- 2 stem(s) Dill and parsley
- 1 Pot of chervil
- 1 Spring onion
- 250 g Sour cream (24 % fat)
- 2 TABLESPOONS mayonnaise
- 7-10 Tbsp fresh herbs
Directions
- 1
Wash the cured pork loin and pat dry. Season all around with pepper. Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 1-1 1/4 hours. In the meantime, wash and peel the asparagus, cut off the woody ends briefly.
- 2
Bring 1 litre of salt water to the boil. Season with sugar and lemon slice. Let the asparagus peel in it for about 20 minutes at medium heat. Then pour onto a sieve and collect the stock. Boil up the asparagus stock again and cook the asparagus for 12-15 minutes.
- 3
Keep 2-3 tablespoons of stock. For the scrape, mix flour, milk and 4 eggs until smooth. Season with salt, pepper and nutmeg. Let the dough swell for about 20 minutes. Then heat the lard in a large pan.
- 4
Add the dough and bake until golden brown. Turn, tear into pieces and fry for another 2-3 minutes. For the sauce, boil 3 eggs hard. Then quench, peel and dice. Wash and chop the herbs and spring onion or weigh them with a chopping knife.
- 5
Mix sour cream, mayonnaise, herbs and egg. Season to taste with salt and pepper. If necessary, stir thinner with some asparagus water. Cut the roast into thin slices. Serve with asparagus, scrape and sauce.
- 6
Serve with fresh herbs.
Nutrition Facts
700 kcal
5 g
37 g
56 g
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