Chops with asparagus-carrot-vegetables

Name: Chops with asparagus-carrot-vegetables
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg white asparagus; 7-10 Tbsp Salt; 7-10 Tbsp a few squirts of lemon juice; 400 g small carrots; 200 g Mushrooms; 30 g Butter or margarine; 7-10 Tbsp Pepper; 20 g Flour; 200 g Whipped cream; 100 g frozen peas; 4 Chops (about 150 g each); 2 TABLESPOONS Oil; 7-10 Tbsp Chervil

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg white asparagus
7-10 Tbsp Salt
7-10 Tbsp a few squirts of lemon juice
400 g small carrots
200 g Mushrooms
30 g Butter or margarine
7-10 Tbsp Pepper
20 g Flour
200 g Whipped cream
100 g frozen peas
4 Chops (about 150 g each)
2 TABLESPOONS Oil
7-10 Tbsp Chervil

Directions

1
Wash the asparagus, peel thinly and cut off the woody ends. Put the asparagus skin, some salt and a few drops of lemon juice in 1/2 litre water, bring to the boil and let it simmer at low heat for about 20 minutes. In the meantime cut the asparagus into small pieces. Clean the carrots so that something remains green and peel. Clean, wash and slice the mushrooms.
2
Drain the asparagus stock. Cook the carrots and asparagus pieces for approx. 15 minutes, drain and collect the stock. Heat the fat. Sauté the mushrooms and season with salt and pepper. Dust with flour. Add cream and vegetable stock while stirring constantly and bring to the boil. Flavour sauce again. Warm up carrots, asparagus and peas. Wash the chops and dab dry. Fry in hot oil while turning for about 10 minutes.
3
Flavour sauce again. Warm up carrots, asparagus and peas. Wash the chops and dab dry. Fry in hot oil while turning for about 10 minutes. Season with salt and pepper. Serve chops and vegetables garnished with chervil. Grilled mashed potatoes taste great with it