Asparagus with Lyon sauce

AUTHOR
Xavier Baldwin
DIFFICULTY
easy
RATING
4 1
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 4
  • 1 kg white asparagus
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Sugar
  • 500 g Pork tenderloin
  • 2 TABLESPOONS Oil
  • 7-10 Tbsp black pepper
  • 2 Onions
  • 4 TABLESPOONS Butter or margarine
  • 150 ml dry white wine
  • 4 Tomatoes
  • 1 glass (212 ml; separation weight 115 g) Chanterelles
  • 1 Pot of basil
  • 2 Egg Yolk
  • 200 g Whipped cream
  • 3 TABLESPOONS Flour

Directions

  1. 1

    Peel and wash the asparagus and cut off the woody ends briefly. Cook the asparagus in boiling salted water with 1 pinch of sugar for about 20 minutes. Wash the meat and dab dry. Fry all around in hot oil.

  2. 2

    Season with salt and pepper and fry for about 15 minutes at medium heat until done. Peel and chop the onions. Fry half of the onions in 1 tablespoon of hot fat. Add wine and let it boil down to half.

  3. 3

    Wash, clean, quarter, seed and dice the tomatoes. Drain the mushrooms. Wash basil, pluck leaves from the stalks and, except for some for garnishing, cut into strips.

  4. 4

    Fry the rest of the onion and mushrooms in 1 tablespoon of hot fat, season to taste. Add tomatoes and basil and fry. Whisk egg yolk and 2 tablespoons of cream. Heat the remaining fat and sauté the flour in it.

  5. 5

    Deglaze with 1/4 l asparagus stock, remaining cream and reduced wine. Bring to the boil, pour through a sieve and alloy with whisked egg. Do not boil any more. Season with salt, pepper and sugar.

  6. 6

    Arrange asparagus with meat, mushrooms and sauce on a plate. Garnish with basil.

Categories & Tags

Main DishesexoticVegetables