Peel the asparagus and cut off a piece at the end. Cook the asparagus in a large saucepan for about 20 minutes together with salt, a little olive oil and sugar. Serve warm asparagus with the dish.
Peel the potatoes and cook them until really soft in a pressure cooker. Then grind together with the milk, parsley, some butter, paprika powder, salt and pepper with a hand blender until it is a firm paste.
Wash and beat pork schnitzel. Then bread in flour, beaten egg and breadcrumbs. Fry in a pan with the melted butter. Ideally, the schnitzel should finish with the porridge and asparagus at the same time.
Arrange everything on plates and serve immediately.
Tip: I always make it in this order - potatoes, asparagus, schnitzel. Then it works very well.
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