White asparagus with beef medallions

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Wash the asparagus thoroughly and cut off the woody ends. Peel the asparagus, place in boiling salted water and cook for about 18 minutes. In the meantime, clean and wash the spring onions and peel 4 long green stalks. Cut remaining spring onions into fine rings. Add the green spring onions (whole stems) to the asparagus 1 minute before the end of the cooking time.

2. 2

   Wash the meat, dab dry with kitchen paper. Heat the oil in a pan and fry the meat in it over medium heat for 2-3 minutes on each side. Then season with salt and pepper. In the meantime, cut butter into small cubes. Heat 1/8 litre water in a small pot and stir in sauce powder with a whisk. Let it boil up. Fold in butter at low heat. Season with white wine. Carefully lift the asparagus out of the water, divide into 4 portions and bind each together with spring onion green. Sprinkle asparagus parcels with pink berries as desired.

3. 3

   Fold in butter at low heat. Season with white wine. Carefully lift the asparagus out of the water, divide into 4 portions and bind each together with spring onion green. Sprinkle asparagus parcels with pink berries as desired. Arrange on plates with a little sauce and one beef medallion each. Serve with spring onion green. Serve with baguette

Nutrition Facts

KCAL
620 kcal

CARBS
10 g

FATS
43 g

PROTEINS
47 g