Asparagus with schnitzel rolls and sherry sauce

Name: Asparagus with schnitzel rolls and sherry sauce
Cook time: 2 h
Total time: 2 h
Yield: 6
Ingredients: 16 Stem(s) Parsley; 8 thin pork cutlets (approx. 140 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 16 thin slices of cottage ham (approx. 20 g each); 3-4 Tbsp Oil; 750 ml Vegetable broth; 200 g Whipped cream; 200 ml dry sherry; 3 kg Asparagus; 1 TEASPOON + 1 pinch of sugar; 75 g Butter; 1.6 kg new potatoes; 2-3 TABLESPOONS sauce thickener; 7-10 Tbsp wooden skewers; 7-10 Tbsp Aluminium foil

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 6

16 Stem(s) Parsley
8 thin pork cutlets (approx. 140 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
16 thin slices of cottage ham (approx. 20 g each)
3-4 Tbsp Oil
750 ml Vegetable broth
200 g Whipped cream
200 ml dry sherry
3 kg Asparagus
1 TEASPOON + 1 pinch of sugar
75 g Butter
1.6 kg new potatoes
2-3 TABLESPOONS sauce thickener
7-10 Tbsp wooden skewers
7-10 Tbsp Aluminium foil

Directions

1
Wash parsley, shake dry and pluck the leaves from half of it. Wash the meat, dab dry, and if necessary tap flat. Place them side by side on a work surface. Season with salt and pepper. Cover each cutlet with two slices of ham and parsley leaves. Roll them up and fix them with wooden skewers
2
Heat the oil in a frying pan. Sauté the roulades in it vigorously while turning. Deglaze with stock, cream and sherry, bring to the boil, cover and stew for 1 1/4-1 1/2 hours.
3
Wash and peel the asparagus and cut off the woody ends. Put them on a fat pan and pour 750-1000 ml of boiling salted water with 1 teaspoon of sugar. Spread 25 butter in flakes over it. Cover firmly with aluminium foil. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 45 minutes
4
Wash potatoes thoroughly and cook in boiling water for 20-25 minutes. Cut the remaining parsley into fine strips, except for a few leaves for garnishing. Remove roulades from the stew stock, keep warm. Bring the stock to the boil, stir in the sauce thickener, bring to the boil and simmer for 1 minute. Season sauce to taste with salt, pepper and sugar. Put the roulades back into the sauce
5
Froth 50 g butter in a small pot. Carefully lift the asparagus out of the asparagus water and let it drip off a little. Drain the potatoes, let them steam a little. Arrange a roulade, some sauce, asparagus and potatoes on plates, garnish with parsley. Sprinkle asparagus with butter and sprinkle with parsley