Asparagus with light orange sauce

Name: Asparagus with light orange sauce
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1.5 kg Asparagus; 500 g Potatoes; 7-10 Tbsp Salt; 1 pinch Sugar; 1 (approx. 300 g) Pork tenderloin; 100 ml Orange juice; 1 Bag of Hollandaise sauce; 40 g Butter; 1-2 TABLESPOONS Oil; 7-10 Tbsp black pepper; 7-10 Tbsp Chervil, orange slice and peel

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1.5 kg Asparagus
500 g Potatoes
7-10 Tbsp Salt
1 pinch Sugar
1 (approx. 300 g) Pork tenderloin
100 ml Orange juice
1 Bag of Hollandaise sauce
40 g Butter
1-2 TABLESPOONS Oil
7-10 Tbsp black pepper
7-10 Tbsp Chervil, orange slice and peel

Directions

1
Wash and peel the asparagus, cut off the lower woody ends. Peel potatoes and wash thoroughly. Bring to the boil in a pot of salted water, cover and cook over medium heat for about 20 minutes.
2
Bring salted water and a pinch of sugar to the boil in a wide saucepan. Add the asparagus and cook for 15-18 minutes. Wash the meat, dab dry and cut into 8 medallions. Put 125 ml water and orange juice in a pot.
3
Stir in the sauce powder. Bring to the boil while stirring continuously. Beat butter in pieces over low heat until well done. Keep sauce warm. Heat oil in a coated pan. Fry the meat on each side for about 2 minutes.
4
Then season with salt and pepper. Drain the potatoes. Carefully pour the asparagus into a sieve and drain. Arrange asparagus, potatoes, meat and sauce. Serve garnished with chervil, orange slice and peel.