Asparagus salad with filet

Name: Asparagus salad with filet
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 Head romaine lettuce; 500 g white asparagus; 7-10 Tbsp Salt; 500 g green asparagus; 2 (approx. 150 g) Carrots; 250 g Whole milk yoghurt; 7-10 Tbsp grated rind of 1 untreated lemon; 1-2 TEASPOONS Lemon juice; 2-3 TABLESPOONS Oil; 7-10 Tbsp Sugar; 7-10 Tbsp Pepper; 600 g Pork tenderloin; 7-10 Tbsp Cress

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 Head romaine lettuce
500 g white asparagus
7-10 Tbsp Salt
500 g green asparagus
2 (approx. 150 g) Carrots
250 g Whole milk yoghurt
7-10 Tbsp grated rind of 1 untreated lemon
1-2 TEASPOONS Lemon juice
2-3 TABLESPOONS Oil
7-10 Tbsp Sugar
7-10 Tbsp Pepper
600 g Pork tenderloin
7-10 Tbsp Cress

Directions

1
Clean the salad, wash, dab dry and pluck into bite-sized pieces. Wash and peel the white asparagus and cut off the woody ends. Cut the asparagus spears in half lengthwise. Cook in boiling salted water for about 10 minutes. In the meantime, wash the green asparagus and cut off the woody ends.
2
Cut the asparagus spears in half lengthwise. After about 5 minutes add to the white asparagus. Drain the asparagus and chill in cold water. Peel, wash and slice the carrots. Cook the carrots for about 3 minutes in boiling salted water. Whisk yoghurt with lemon peel and juice, 1-2 tablespoons of oil, sugar, salt and pepper. Cut pork fillets into 12 medallions. Heat 1 tablespoon of oil in a pan. Fry the medallions for about 3 minutes on each side. Season with salt and pepper.
3
Cut pork fillets into 12 medallions. Heat 1 tablespoon of oil in a pan. Fry the medallions for about 3 minutes on each side. Season with salt and pepper. Mix asparagus with carrots, salad and sauce. Arrange asparagus salad with medallions on plates. Garnish with cress