Mini roulades with asparagus

Name: Mini roulades with asparagus
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 kg Asparagus; 2-3 stem(s) Parsley; 8 thin pork cutlets (approx. 50 g each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 80 g Cream cheese with herbs (40 % fat); 1 TABLESPOON Sugar; 1 TABLESPOON Oil; 1 medium sized tomato; 2-3 stem(s) Thyme; 100 g Butter or margarine; 75 g Breadcrumbs; 7-10 Tbsp wooden skewers

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

2 kg Asparagus
2-3 stem(s) Parsley
8 thin pork cutlets (approx. 50 g each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
80 g Cream cheese with herbs (40 % fat)
1 TABLESPOON Sugar
1 TABLESPOON Oil
1 medium sized tomato
2-3 stem(s) Thyme
100 g Butter or margarine
75 g Breadcrumbs
7-10 Tbsp wooden skewers

Directions

1
Peel the asparagus with an asparagus peeler and break off the woody ends. Cover with damp kitchen paper and set aside. Wash the parsley, dab dry and pluck off. Wash the cutlets and pat dry.
2
Season with salt and pepper. Spread with cream cheese. Put parsley, except for something to garnish, on top, roll up and pin with a wooden skewer. Cook the asparagus in boiling salted water with sugar for 15-20 minutes.
3
In the meantime, heat the oil in a pan and fry the mini roulades in it for about 10 minutes, turning them over at medium heat. Wash, clean and quarter the tomatoes. Remove the seeds. Cut the fruit flesh into medium-sized cubes.
4
Wash the thyme, dab dry and pluck except for something to garnish. Melt the fat in a pot and roast the breadcrumbs in it until golden brown. Add tomatoes and thyme and season with salt. Arrange the asparagus with mini roulades on a plate and garnish with parsley and thyme.
5
Sprinkle with some crumbly butter and serve the rest of the butter separately.