Pork cutlets with lime finesse sauce

Name: Pork cutlets with lime finesse sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g green asparagus; 200 g ribbon noodles; 7-10 Tbsp Salt; 1 slice of lime; 400 g Pork escalope; 1 TABLESPOON Oil; 7-10 Tbsp Pepper; 1 TEASPOON Flour; 1 (250 ml) bottle "cooking with finesse" (you may; 7 % fat, the light alternative to cream); 7-10 Tbsp grated lime zest; 1-2 TEASPOONS Lime juice; 7-10 Tbsp Cress, lime slices and pink berries

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g green asparagus
200 g ribbon noodles
7-10 Tbsp Salt
1 slice of lime
400 g Pork escalope
1 TABLESPOON Oil
7-10 Tbsp Pepper
1 TEASPOON Flour
1 (250 ml) bottle "cooking with finesse" (you may; 7 % fat, the light alternative to cream)
7-10 Tbsp grated lime zest
1-2 TEASPOONS Lime juice
7-10 Tbsp Cress, lime slices and pink berries

Directions

1
Wash the asparagus and cut off the woody ends. Cut the asparagus into pieces. Cook the pasta in boiling salted water according to the instructions on the packet. Cook the asparagus in boiling salted water with 1 slice of lime for about 7 minutes.
2
Wash the meat, dab dry and cut into strips. Heat oil in a pan. Brown the meat all around, season with salt and pepper. Sprinkle flour over the meat. Drain the asparagus, measure 125 ml asparagus water.
3
Deglaze the meat with the measured asparagus water and finesse for cooking and bring to the boil. Season with salt, pepper, lime zest and juice. Add asparagus to the meat. Arrange noodles and shredded meat on plates.
4
Garnish with cress, lime slices and pink berries.