Asparagus gourmet pan
- 1 small pork fillet (250 g)
- 1 (375 g) Turkey fillet
- white pepper
- 100 g lean bacon, sliced
- 2 EL Oil
- 1000 g white asparagus
- salt
- Sugar
- 2 packet Preparation for hollandaise sauce
- 150 g Whipped cream
- 75 ml dry white wine li>
- 75 g Butter
- 50 g grated Gouda cheese
- chervil
60 minutes
light
- 1.
- Wash the meat, pat dry, season with pepper.Wrap the meat in bacon. Heat the oil in a pan and fry for about 20 minutes over a mild heat, turning several times.
- 2.
- Cover and let rest for 5 minutes with the stove switched off. Wash and peel the asparagus, cut off the lower woody ends. Put the asparagus in boiling salted sugar water and cook for 15-18 minutes. Drain the asparagus, collect the asparagus water and let the asparagus drain well.
- 3.
- Measure 250 ml asparagus water, pour into a saucepan, stir in the sauce powder. Bring to the boil while stirring. Add the cream and wine and bring to the boil again. Remove from the stove and fold in small pieces of butter.
- 4.
- Season with salt, pepper and sugar. Put the asparagus in a baking dish (approx. 25 cm Ø). Cut the fillets and place them in the pan. Pour the sauce over it, sprinkle with cheese. Bake in a preheated oven (electric stove: 200 ° C / convection: not suitable / gas: level 3) for 10-15 minutes.
- 5.
- Sprinkle with chervil and serve.
1 person approx.:
- 700 kcal li>
- 2940 kJ
- 58 g protein
- 47 g fat
- 10 g carbohydrates
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