Oven baked asparagus with Black Forest sauce for schnitzel

Name: Oven baked asparagus with Black Forest sauce for schnitzel
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 3 kg Asparagus; 1 TEASPOON Sugar; 7-10 Tbsp Salt; 6 Pork cutlet (approx. 175 g each); 3 Eggs (Gr. M); 2 Egg yolk (Gr. M); 3 TABLESPOONS Flour; 7-10 Tbsp Pepper; 6 TABLESPOONS Breadcrumbs; 100 g Black Forest Ham (in slices); 150 g Mountain cheese (piece); 8 Stem/s Chervil; 2 TABLESPOONS Butter; 600 g Whipped cream; 7-10 Tbsp Nutmeg; 3 TABLESPOONS clarified butter; 7-10 Tbsp Aluminium foil

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

Cook larger quantities of asparagus in one go? Covered on the tray made easy, with juicy results

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 6

3 kg Asparagus
1 TEASPOON Sugar
7-10 Tbsp Salt
6 Pork cutlet (approx. 175 g each)
3 Eggs (Gr. M)
2 Egg yolk (Gr. M)
3 TABLESPOONS Flour
7-10 Tbsp Pepper
6 TABLESPOONS Breadcrumbs
100 g Black Forest Ham (in slices)
150 g Mountain cheese (piece)
8 Stem/s Chervil
2 TABLESPOONS Butter
600 g Whipped cream
7-10 Tbsp Nutmeg
3 TABLESPOONS clarified butter
7-10 Tbsp Aluminium foil

Directions

1
For the asparagus, wash and peel the asparagus and cut off the woody ends. Put the asparagus in a fat pan. Sprinkle with sugar and 1 1⁄2 tsp. salt. Cover with boiling water. Cover the fat pan tightly with aluminium foil (see tip below). Cook in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for about 40 minutes.
2
For the escalopes, wash the meat, pat dry and beat flat, then cut each escalope into 3 pieces. Whisk the eggs in a deep plate. Mix the flour with 1 tsp salt and 1 tsp pepper. Turn escalopes one after the other in flour, egg and breadcrumbs.
3
For the sauce, cut the ham into strips. Grate cheese finely. Wash the chervil, shake dry and pluck the leaves from the stems. Whisk 2 egg yolks. Heat butter in a pot. Brown the ham in it. Deglaze with cream and bring to the boil. Melt cheese in the sauce while stirring. Season to taste with salt, pepper and nutmeg. Remove from the heat and let it cool down for about 2 minutes. Stir in egg yolk (do not boil any more!). Stir in chervil.
4
Heat clarified butter in two large pans. Fry the escalopes for about 2 minutes on each side until golden brown. Let the asparagus drip off a little. Serve with escalopes and sauce. New potatoes taste good with it.
5
To ensure that the asparagus is cooked evenly in the oven, seal the fat pan tightly with aluminium foil.