Green and white asparagus with melted butter, breadcrumbs and chopped egg with pork medallions and roast potatoes

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Wash the potatoes thoroughly and cook covered in boiling water for about 15 minutes. Boil egg in boiling water for about 10 minutes until hard, drain and quench. Wash the asparagus. Peel the white asparagus.

2. 2

   Cut the woody ends off the asparagus spears. Cook white asparagus in boiling salted water for about 12 minutes. After about 5 minutes add green asparagus. Drain the potatoes, let them steam briefly, peel.

3. 3

   Dab meat dry and season with salt. Heat oil. Fry the fillets for 8-10 minutes while turning. Roast breadcrumbs in a pan without fat until golden brown, remove. Melt butter in the pan.

4. 4

   Put the crumbs back in. Peel the egg and dice finely. Wash parsley, dab dry, remove leaves and cut finely. Add egg cubes and parsley to the butter crumbs. Heat 20 g of clarified butter in a pan, fry the potatoes for about 6 minutes, turning them until golden brown.

5. 5

   Season meat with pepper and serve with roast potatoes, asparagus and butter crumbs.

Nutrition Facts

KCAL
600 kcal

CARBS
36 g

FATS
31 g

PROTEINS
43 g