Pork fillets with pesto and green asparagus

Ingredients

Directions

1. 1

   Preheat the oven (electric cooker: 225 °C/ circulating air: 200 °C/ gas: level 4). Wash the asparagus, peel the lower third and cut off the ends. Wash pork fillets, dab dry and cut into 12 medallions. Heat the oil in an ovenproof pan and fry the medallions for 2-3 minutes, turning them well. Season with salt and pepper and put a small teaspoon of pesto on each medallion.

2. 2

   Sprinkle with pine nuts. Spread baguette slices with 30-40 g of soft fat and sprinkle with coarse, coloured pepper. Put the medallions and baguette slices in the oven and bake for approx. 5 minutes or roast the baguette slices. Put asparagus in boiling salted water and cook for 8-10 minutes. Wash, halve and seed the tomatoes. Cut tomato halves into slices. Heat 40 g fat, fry the tomato slices in it and season with salt and pepper. Drain the asparagus and arrange on plates with the medallions. Spread tomato butter over the asparagus and garnish with basil.

3. 3

   Wash, halve and seed the tomatoes. Cut tomato halves into slices. Heat 40 g fat, fry the tomato slices in it and season with salt and pepper. Drain the asparagus and arrange on plates with the medallions. Spread tomato butter over the asparagus and garnish with basil. Serve roasted baguette slices extra