Summary

Ingredients

• 1 kg asparagus, white
• 500 g asparaus, reen
• 250 g mushrooms
• 1 onion (s), diced
• 500 g pork fillet (s)
• 2 tablespoons oil
• salt and pepper
• 375 ml broth, clear
• 1 tablespoon pepper, green, pickled
• some sugar
• 1 bunch chervil
• 200 g whipped cream
• 2 tablespoon sauce thickener

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Instructions

1. Trim white and green asparagus by cutting off the woody ends, peel white asparagus lightly
2. Season pork fillet with salt and pepper
3. Heat oil in a large pan on medium-high heat, sear pork 3-4 minutes per side until golden brown, then remove and set aside
4. Sauté diced onion and mushrooms in the same pan for 4-5 minutes until softened
5. Pour in broth and add green pickled pepper, stir well
6. Return pork to pan, cover and simmer on medium heat for 15-20 minutes until internal temperature reaches 63°C (145°F)
7. While pork simmers, cook asparagus by boiling or steaming until tender
8. Chop fresh chervil
9. Remove cooked pork from pan and keep warm on a plate
10. Stir whipped cream and chopped chervil into the sauce, sprinkle sauce thickener while stirring constantly, then simmer for 1-2 minutes
11. Season sauce with salt, pepper and a pinch of sugar to taste
12. Slice pork fillet and serve with asparagus and mushroom sauce