Asparagus with almond fillet and ham

Name: Asparagus with almond fillet and ham
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 kg new potatoes; 7-10 Tbsp salt, sugar, pepper; 2 kg white asparagus; 400 g pork tenderloin, 1-2 tablespoons oil; 30-50 g flaked almonds; 1 collar Parsley; 1/4 bunch/pot of chervil; 300 g Ham and roast cold cuts (e.g. Katenschinken, Schwarzwälder Schinken, Kasseler, Pommernspieß, turkey)

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 kg new potatoes
7-10 Tbsp salt, sugar, pepper
2 kg white asparagus
400 g pork tenderloin, 1-2 tablespoons oil
30-50 g flaked almonds
1 collar Parsley
1/4 bunch/pot of chervil
300 g Ham and roast cold cuts (e.g. Katenschinken, Schwarzwälder Schinken, Kasseler, Pommernspieß, turkey)

Directions

1
Peel and wash the potatoes or brush the skin vigorously under water. Cover the potatoes and cook them in lightly salted water for about 20 minutes. Cook the asparagus in about 4 l boiling, slightly salted water, covered with some sugar, for 15-20 minutes
2
Dab the fillet dry and cut into 2-3 pieces if necessary. Fry well all around in hot oil. Season with salt and pepper and remove. Keep the frying set for the mushroom cream sauce. Roast the fillets in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for another 15-18 minutes. Sprinkle almonds over the last 5 minutes
3
Wash the herbs and chop them separately, except for some parsley. Cut the fillet open as desired. Remove the asparagus and arrange on a preheated plate. Garnish with chervil and parsley leaves. Drain potatoes and sprinkle with chopped parsley. Arrange everything