White asparagus with herb fillet
easy
50 mins
50 mins
Ingredients
- 1.5 kg white asparagus
- 2 (approx. 700 g) Pork fillets
- 7-10 Tbsp Bad Reichenhaller brand iodine salt with fluoride and folic acid
- 7-10 Tbsp Sugar
- 2 TABLESPOONS Oil
- 7-10 Tbsp black pepper
- 1/2 bunch Parsley and chervil
- 1 TABLESPOON Olive oil
- 1/2 box Saffron threads
- 25 g Butter or margarine
- 25 g Flour
- 100 g Whipped cream
- 7-10 Tbsp Chervil
Directions
- 1
Wash and peel the asparagus, cutting off the lower woody ends. Wash the meat and dab dry with kitchen paper. Put asparagus in boiling salted water with a pinch of sugar and cook for about 18 minutes. In the meantime, heat oil in a frying pan and fry the meat thoroughly all around. Season with salt and pepper.
- 2
Place on a baking tray. Cook in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 10 minutes. In the meantime wash parsley and chervil, dab dry and chop finely. Mix olive oil, herbs and pepper and place on the fillets 2 minutes before the end of the cooking time. Pour asparagus into a sieve, collect the asparagus water and measure 400 ml. Add saffron threads. Keep asparagus and meat warm. Melt fat in a pot, dust with flour, sweat and gradually add asparagus water and cream. Bring to the boil, season to taste with salt, pepper and sugar. Simmer for about 1 minute.
- 3
Add saffron threads. Keep asparagus and meat warm. Melt fat in a pot, dust with flour, sweat and gradually add asparagus water and cream. Bring to the boil, season to taste with salt, pepper and sugar. Simmer for about 1 minute. Serve asparagus, sauce and meat garnished with chervil on a plate. Serve with roast chops
Nutrition Facts
450 kcal
11 g
24 g
45 g
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