Light asparagus pot

Name: Light asparagus pot
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 150 g mangetout or frozen peas; 2-3 medium-sized carrots; 500 g white asparagus; 500 g green asparagus; 1 medium onion; 300 g tripped chop of Kasseler; 1 TABLESPOON oil, salt; 7-10 Tbsp Pepper, some sugar; 2 TEASPOONS Vegetable broth; 1 TABLESPOON Lemon juice; 2 stem(s) Parsley

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

150 g mangetout or frozen peas
2-3 medium-sized carrots
500 g white asparagus
500 g green asparagus
1 medium onion
300 g tripped chop of Kasseler
1 TABLESPOON oil, salt
7-10 Tbsp Pepper, some sugar
2 TEASPOONS Vegetable broth
1 TABLESPOON Lemon juice
2 stem(s) Parsley

Directions

1
Clean and wash the sugar snap peas. Peel and wash the carrots and cut them into diagonal slices. Wash the asparagus. Peel white asparagus, cut off woody ends. Cut the ends off the green asparagus generously. Cut the asparagus into small pieces. Peel and chop the onion
2
Wash the cured pork, dab dry and dice. Brown them in hot oil in a large pot and take them out. Sauté the onion and carrots in the frying fat. Season with a little salt and pepper. Deglaze with 1 1/2 l water, bring to the boil. Add stock, lemon juice and sugar
3
Add white asparagus to the stock and simmer covered for about 15 minutes. Cook green asparagus for about 8 minutes, sugar snap peas for about 5 minutes. Add the meat again. Wash and chop the parsley. Season asparagus pot and sprinkle with parsley