Colorful asparagus pot with snow peas, carrots and smoked pork

For 4 people
  • 1 onion
  • 200 g triggered Kasseler cutlet
  • 250 g Carrots
  • 500 g white asparagus
  • 500 g green asparagus
  • 150 g Snow peas
  • 1 EL clarified butter
  • 2 l Vegetable stock (instant)
  • 1 Pinch Sugar
  • 1 tbsp lemon juice
  • 2 stem (s) curly parsley
60 minutes
light
1.
Peel the onion and cut in half en. Cut the smoked pork into fine cubes. Peel and wash the carrots and slice diagonally. Wash and peel the white asparagus and cut off the woody ends. Wash the green asparagus, cut off the woody ends. Cut the asparagus diagonally into pieces. Clean and wash the sugar snap peas. Heat the clarified butter in a saucepan and briefly sauté the onion halves and smoked pork chops. Take out the onion halves. Deglaze with broth. Bring to the boil briefly and simmer for about 15 minutes. Add sugar and lemon juice to taste. Add the white asparagus and carrots. Simmer over medium heat for about 10 minutes. After 5 minutes of cooking, add the green asparagus and sugar snap peas. Finely chop parsley and sprinkle over it before serving
1 person approx:
  • 210 kcal
  • 880 kJ
  • 16 g protein
  • 7 g fat
  • 16 g carbohydrates

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