Kasseler with green sauce and asparagus

Name: Kasseler with green sauce and asparagus
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 6
Ingredients: 1 baby onion; 1.25 kg detached pork chop; 20 g clarified butter; 7-10 Tbsp Pepper; 500 ml Äppelwoi (alternatively cider or apple juice); 50 g medium hot mustard; 3 TABLESPOONS Honey; 2 Eggs (size M); 1.2-1.5 kg new potatoes; 7-10 Tbsp Salt; 2 kg green asparagus; 40 g Butter; 2 TEASPOONS Sugar; 1/2 bunch Radishes; 1 collar mixed herbs for Frankfurt Green Sauce; 200 g ripened cream; 200 g Fresh cream; 1-2 TEASPOONS White wine vinegar; 1/2 bunch Parsley; 1 Pot of chervil; 1 TEASPOON Cornstarch; 7-10 Tbsp Sea salt flakes

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

COOK TIME
135 mins

TOTAL TIME
135 mins

Ingredients

Servings: 6

1 baby onion
1.25 kg detached pork chop
20 g clarified butter
7-10 Tbsp Pepper
500 ml Äppelwoi (alternatively cider or apple juice)
50 g medium hot mustard
3 TABLESPOONS Honey
2 Eggs (size M)
1.2-1.5 kg new potatoes
7-10 Tbsp Salt
2 kg green asparagus
40 g Butter
2 TEASPOONS Sugar
1/2 bunch Radishes
1 collar mixed herbs for Frankfurt Green Sauce
200 g ripened cream
200 g Fresh cream
1-2 TEASPOONS White wine vinegar
1/2 bunch Parsley
1 Pot of chervil
1 TEASPOON Cornstarch
7-10 Tbsp Sea salt flakes

Directions

1
Peel and roughly dice the onion. Dab meat dry. Heat clarified butter in a roaster. Brown the smoked pork loin all around. Add onion, fry briefly and season with pepper. Pour on Äppelwoi and bring to the boil.
2
Covered cured pork loin and braise in a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see manufacturer) for approx. 1 1/2 hours. Mix mustard and honey. After approx. 1 hour of braising, brush the meat with approx. 1/3 of the mustard mixture and finish cooking in the oven without the lid.
3
Boil eggs in boiling water for about 9 minutes until hard. Rinse under cold water and let them cool down. Wash the potatoes thoroughly and cut them in half or quarters depending on size. Cover the potatoes and cook them for about 20 minutes in lightly salted boiling water.
4
Wash the asparagus, cut off the lower ends. Cook the asparagus in plenty of boiling salted water with 10 g butter and 1 teaspoon sugar for 6-8 minutes.
5
Peel and finely chop the eggs. Clean, wash and finely dice the radishes, leave something aside for garnishing. Wash the herbs for Frankfurt Green Sauce, shake dry and pluck off the leaves.
6
Cut the chives into fine rolls. Chop the remaining herbs and puree with sour cream, except for a little bit for sprinkling. Stir in crème fraîche, radishes and eggs, except for a little bit for sprinkling.
7
Season to taste with salt, pepper, 1 tsp sugar and vinegar.
8
Wash parsley and chervil and shake dry. Pluck off the leaves and chop them roughly. Remove the smoked pork loin from the roaster, sprinkle with herbs or turn in it. Boil up the stew with the remaining mustard mixture.
9
Stir starch with a little water until smooth. Thicken the sauce with it. Drain the asparagus. Drain potatoes, let them steam briefly and toss with 30 g butter and sea salt.
10
Arrange the potatoes in a bowl. Cut the cured pork loin into thin slices and arrange on a large plate together with the asparagus. Put some sauce on the meat and asparagus and sprinkle with the remaining egg, radishes and chopped herbs and garnish.
11
Add the remaining sauces.