Asparagus Fillet Potty

Summary

Ingredients

• 1 ½ kg asparagus, white
• Salt and pepper, sugar
• 1 slice (s) toast bread
• 0.5 ½ bunch basil
• 100 g cherry tomato (s)
• 1 onion (s)
• 300 g turkey breast fillet (s)
• 300 g pork fillet (s)
• 2 tablespoon, leveled flour
• 200 g whipped cream
• 1 tablespoon oil
• 2 tablespoon butter

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Instructions

1. Wash and peel the asparagus and cut off the woody ends. Cut into larger pieces. Cover and cook in boiling, lightly salted water with 1 teaspoon of sugar for about 10 minutes. Then lift it out and keep the stock.
2. Debark and crumble the toast. Wash, pluck and finely chop the basil. Wash tomatoes and cut in half. Finely dice the onions. Wash the fillets, pat dry and cut into thick slices.
3. Fry the medallions in hot oil for 2-3 minutes on each side. Season with salt and pepper, then remove from the pan.
4. Heat 1 tablespoon butter in the roasting set and fry the onions until light yellow. Add flour and sauté briefly. Deglaze with almost 1/4 l asparagus stock and the cream. Bring to the boil, simmer for about 5 minutes. Season the sauce with salt and pepper. Stir in the basil.
5. Place the asparagus, tomatoes and meat in 4 ovenproof molds (or in a large casserole dish) and pour the sauce over them. Sprinkle with the crumbled toast. Put the butter in small flakes on it. Baked in a preheated oven with fan oven 175 ° C for 12-15 minutes.
6. In addition, we have boiled potatoes.
7. For cheese fans: you can still bake it wonderfully with cheese.