Roasted asparagus with pork filet

Name: Roasted asparagus with pork filet
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 600 g baby potatoes; 1 collar Chervil; 100 g soft butter; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 kg white asparagus; 100 g Radishes; 8 (à 60 g) Pork filet medallions; 2 TABLESPOONS Oil; 1 coated Tsp Instant vegetable stock

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

600 g baby potatoes
1 collar Chervil
100 g soft butter
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 kg white asparagus
100 g Radishes
8 (à 60 g) Pork filet medallions
2 TABLESPOONS Oil
1 coated Tsp Instant vegetable stock

Directions

1
Wash the potatoes well and cook in boiling water for about 20 minutes. Pluck the chervil leaves from the stems and cut them finely. Mix well with butter and season with salt and pepper. Wash the asparagus, peel and cut off the woody ends. Clean and wash the radishes and cut them into sticks.
2
Wash medallions, dab dry and season with salt and pepper. Heat the oil in a large pan and fry the medallions for 8-10 minutes, turning several times. Drain potatoes, rinse with cold water and peel. Heat half of the herb butter in a pan, fry the potatoes over a low heat until golden brown. Remove medallions and keep warm. Fry the asparagus in the frying fat all around. Deglaze with 200 ml water, bring to the boil, stir in broth. Simmer over high heat until the liquid has almost evaporated. Add remaining butter and let it melt.
3
Fry the asparagus in the frying fat all around. Deglaze with 200 ml water, bring to the boil, stir in broth. Simmer over high heat until the liquid has almost evaporated. Add remaining butter and let it melt. Arrange asparagus, potatoes and medallions on 4 plates. Sprinkle with radish sticks