Summary

Ingredients

• 500 g asparaus, white
• 250 g carrot (s), youn
• 1 onion (s)
• 1 chilli pepper (s), red
• 20 g butter
• 2 tablespoon curry powder
• 125 ml vegetable stock
• 200 ml coconut milk
• 2 tablespoon lime juice
• salt
• Pepper White
• 4 pork medallions, 60 g each
• 1 tablespoon oil

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Instructions

1. Wash and peel the asparagus and carrots, cut off the woody corners of the asparagus. Peel and dice the onion. Halve, core, wash and dice the chilli pepper.
2. Melt the butter in a saucepan, sauté the onion and chilli until translucent. Add asparagus and carrots and sauté briefly. Sprinkle with curry, add the stock and cook covered over medium heat for 10 minutes. Then add the coconut milk and cook uncovered for 3 minutes. Season to taste with salt, pepper and lime juice.
3. In the meantime, heat the oil in a pan and fry the medallions for 4 minutes on each side. Season with salt and pepper.
4. Serve with the vegetables.