Asparagus with Kasseler & Senfrahm
easy
105 mins
105 mins
Ingredients
- 2 kg white asparagus
- 3/4-1 l Asparagus stock for cooking
- 2 medium-sized carrots
- 2 medium-sized onions
- 7-10 Tbsp 800 g-1 kg Kasseler-Kotelett (possibly bones should be released by the butcher)
- 2-3 stem(s) Parsley
- 7-10 Tbsp some peppercorns
- 1 kg new potatoes
- 7-10 Tbsp salt, sugar, white pepper
- 200 g Whipped cream
- 3-4 Tbsp sauce thickener
- 1-11/2 TBSP. grainy mustard
- 3/4 potty Chervil or 1 bunch of parsley
- 7-10 Tbsp Tomato florets
- 7-10 Tbsp to garnish
Directions
- 1
Wash and peel the asparagus and cut off the woody ends. Remove 250 g asparagus for the soup and cover the remaining stalks and keep them moist. Boil the asparagus skins and ends
- 2
Peel, wash and chop the carrots. Onions peel and halve. Wash the cured pork. Boil 2-21/2 l water, carrots, onions, parsley and peppercorns in a large pot. Simmer the smoked pork loin and possibly the bone in it for about 50 minutes.
- 3
Brush or peel and wash the potatoes thoroughly under water. Cover and cook in water (possibly with a little salt) for about 20 minutes
- 4
Season the asparagus stock lightly with salt and a little sugar, bring to the boil. Add the asparagus, cover and cook for 15-20 minutes, depending on thickness
- 5
Remove 300 ml cured pork stock and top up with cream
- 6
cooking. Add sauce thickener, stir in mustard and bring to the boil. Let simmer for about 5 minutes. Season sauce with pepper and possibly a little salt. Wash the chervil, remove the leaves (chop parsley finely) and stir in
- 7
Cut open the cured pork. Serve with asparagus, potatoes and sauce. Garnish with tomato florets if desired
Nutrition Facts
650 kcal
39 g
32 g
47 g
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