Green and white asparagus for fillets

Name: Green and white asparagus for fillets
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg white asparagus; 1 kg green asparagus; 750 g - 1 kg small new; 7-10 Tbsp Potatoes; 7-10 Tbsp salt, 1 tsp sugar, pepper; 400 g Pork tenderloin; 8 Shit. Bacon; 1 TABLESPOON clarified butter; 100 ml White wine; 2-3 TABLESPOONS Orange juice; 150 g Fresh cream; 1/2 Pot of chervil or 1/2 bunch of parsley; 2 tablespoons (30 g) Butter

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg white asparagus
1 kg green asparagus
750 g - 1 kg small new
7-10 Tbsp Potatoes
7-10 Tbsp salt, 1 tsp sugar, pepper
400 g Pork tenderloin
8 Shit. Bacon
1 TABLESPOON clarified butter
100 ml White wine
2-3 TABLESPOONS Orange juice
150 g Fresh cream
1/2 Pot of chervil or 1/2 bunch of parsley
2 tablespoons (30 g) Butter

Directions

1
Wash the asparagus. Peel the whites and cut off the woody ends. Cut only the ends of the green asparagus generously
2
Wash the potatoes and boil in water for about 20 minutes. Cook white asparagus in boiling, lightly salted water with sugar for about 20 minutes, green for 10 minutes
3
Dab off the fillet, cut into 8 slices and wrap each with 1 slice of bacon. Fry in hot clarified butter for about 4 minutes on each side
4
Drain and peel the potatoes. Remove asparagus and keep warm. Season medallions with salt and pepper, keep warm. Add 1/4 l asparagus stock, wine and juice. Let it boil down by about 1/3. Fold in crème fraîche. Season to taste with salt and pepper.
5
Chervil wash, pluck. Melt butter, add chervil. Swivel potatoes in it. Arrange everything
6
Drink: dry white wine (e.g. Riesling)