Asparagus with poached smoked pork loin and mustard cream sauce

Name: Asparagus with poached smoked pork loin and mustard cream sauce
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 2 kg white asparagus; 800 g small new potato; 2 Carrots; 2 Onions; 3 Stem(s) flat leaf parsley; 1 TEASPOON black peppercorns; 1.2 kg Kasseler (let it detach from the bone, add the bone); 7-10 Tbsp Salt; 1/2 TEASPOON Sugar; 1 Pot of fresh chervil; 200 g Whipped cream; 4 TABLESPOONS sauce thickener; 2 TABLESPOONS grainy mustard; 7-10 Tbsp Pepper; 1 TEASPOON clear broth (instant); 1 Egg Yolk; 7-10 Tbsp Tomato florets

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

2 kg white asparagus
800 g small new potato
2 Carrots
2 Onions
3 Stem(s) flat leaf parsley
1 TEASPOON black peppercorns
1.2 kg Kasseler (let it detach from the bone, add the bone)
7-10 Tbsp Salt
1/2 TEASPOON Sugar
1 Pot of fresh chervil
200 g Whipped cream
4 TABLESPOONS sauce thickener
2 TABLESPOONS grainy mustard
7-10 Tbsp Pepper
1 TEASPOON clear broth (instant)
1 Egg Yolk
7-10 Tbsp Tomato florets

Directions

1
Wash and peel the asparagus and cut off the woody ends. Clean the potatoes thoroughly. Clean, peel and roughly chop the carrots. Peel and quarter the onions. Wash the parsley. Boil up two to 2.5 litres of water, smoked pork, carrots, onions, parsley stalks and peppercorns in a large pot.
2
Add the smoked pork, cover and poach for 45 minutes over a low to medium heat. Boil potatoes in salted water for 20 minutes. Bring plenty of salted water with a little sugar to the boil in a large saucepan. Add asparagus and cook covered for 15 minutes. In the meantime, carefully wash the chervil, dab dry and chop, except for a little to garnish. Bring 300 millilitres of smoked pork stock and 175 grams of cream to the boil in a saucepan. Stir in the sauce thickener and bring to the boil again briefly. Stir mustard and chervil into the sauce, except for a little bit for sprinkling, and season to taste with salt, pepper and possibly some granulated stock. Whisk the egg yolks and the rest of the cream and stir into the sauce. Do not let it boil any more. Drain the asparagus and drain the potatoes. Cut the smoked pork loin into thin slices and arrange on a plate with asparagus and potatoes.
3
Stir mustard and chervil into the sauce, except for a little bit for sprinkling, and season to taste with salt, pepper and possibly some granulated stock. Whisk the egg yolks and the rest of the cream and stir into the sauce. Do not let it boil any more. Drain the asparagus and drain the potatoes. Cut the smoked pork loin into thin slices and arrange on a plate with asparagus and potatoes. Pour some sauce over the asparagus and sprinkle with chervil. Serve garnished with chervil and a tomato floret. Add the rest of the sauce extra