Asparagus with broccoli-casseler sauce

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Preparation: Boil the egg in boiling water for about 10 minutes until hard and quench cold. Meanwhile peel the asparagus and cut off the woody ends. Wash the asparagus. Cook the asparagus in boiling salted water for about 15 minutes. In the meantime heat 1/8 litre of water.

2. 2

   Stir in sauce powder with a whisk and bring to the boil. Dice the butter and gradually fold it in over low heat until it has melted. Stir in cream and keep sauce warm. Clean the broccoli, wash it, divide it into very small florets and cook in boiling salted water for about 5 minutes. Cut smoked pork loin into small cubes. Drain the broccoli and add to the sauce with the smoked pork loin. Peel and chop the egg. Remove the asparagus and arrange on a plate with the sauce. Sprinkle with pieces of ice.

3. 3

   Drain the broccoli and add to the sauce with the smoked pork loin. Peel and chop the egg. Remove the asparagus and arrange on a plate with the sauce. Sprinkle with pieces of ice. Garnish with lemon, parsley and tomato rose. Serve with parsley potatoes

Nutrition Facts

KCAL
550 kcal

CARBS
9 g

FATS
49 g

PROTEINS
18 g