Pâté with asparagus ragout

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Wash and peel the asparagus and cut off the woody ends. Cook the asparagus in boiling salted water for 15-20 minutes. In the meantime, wash the smoked pork loin, dab dry and dice. Peel and finely chop the onion.

2. 2

   Clean the mushrooms, wash if necessary and cut into slices. Heat the fat in a pan and fry the onion in it. Add meat and mushrooms and fry. Season with salt and pepper. Remove the asparagus.

3. 3

   Cut approx. 1/4 of it diagonally into slices. Keep the remaining asparagus warm. Measure 200 ml asparagus water and deglaze the meat and mushroom mixture with it. Bring to the boil and cook over a low heat for 6-8 minutes.

4. 4

   Shortly before the end of the cooking time, add asparagus slices and cream and stir in. Season with wine, salt, pepper, sugar and lemon juice. Bake the pies in a preheated oven (electric: 200 °C/ gas: level 3) for about 5 minutes.

5. 5

   Stir the sauce thickener into the asparagus ragout and bring to the boil again. Wash, clean, quarter, seed and cut the tomato into small cubes. Fill part of the ragout into the pies. Arrange pâté, remaining asparagus and ragout on a plate.

6. 6

   Sprinkle with diced tomatoes and serve garnished as desired with basil and chervil.

Nutrition Facts

KCAL
570 kcal

CARBS
21 g

FATS
35 g

PROTEINS
39 g