Asparagus plate with two sauces

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Peel the asparagus and cut off the woody ends. Cook the asparagus in boiling salted water with a pinch of sugar for 15-20 minutes. Pluck the basil from the stalks and chop roughly. Clean, wash and quarter the tomatoes and remove the seeds. Cut tomato flesh into small cubes. Peel and finely dice onion.

2. 2

   Mix 4 tablespoons of oil and vinegar. Fold in basil, tomatoes and onions. Season to taste with salt, pepper and sugar. Put basil vinaigrette aside. Heat 1/8 litre water. Stir in Sauce Hollandaise with a whisk and bring to the boil. Cut butter into pieces and fold in over low heat. Add mustard and orange juice. Heat the rest of the oil in a pan. Fry the meat in it from both sides for about 4 minutes. Season with salt and pepper.

3. 3

   Stir in Sauce Hollandaise with a whisk and bring to the boil. Cut butter into pieces and fold in over low heat. Add mustard and orange juice. Heat the rest of the oil in a pan. Fry the meat in it from both sides for about 4 minutes. Season with salt and pepper. Remove the asparagus and place on a preheated plate with the meat. Pour some vinaigrette over the asparagus. Garnish with basil. Add the rest of the vinaigrette and orange-mustard-Hollandaise sauce. Serve with boiled potatoes

4. 4

   Remove the asparagus and place on a preheated plate with the meat. Pour some vinaigrette over the asparagus. Garnish with basil. Add the rest of the vinaigrette and orange-mustard-Hollandaise sauce. Serve with boiled potatoes

Nutrition Facts

KCAL
660 kcal

CARBS
10 g

FATS
49 g

PROTEINS
43 g