Summary

Ingredients

• 600 g asparaus, reen
• 600 g pork, shredded
• 1 bunch spring onion (s)
• 0.5 teaspoon ½ salt
• pepper
• Flour
• oil
• 125 ml white wine
• 300 ml meat broth
• 125 ml cream
• salt and pepper
• Cayenne pepper
• sugar

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Instructions

1. Wash the asparagus and peel the lower third. Halve lengthways and cut into four to five long pieces. Cut the spring onions into rings.
2. Put the meat in a pan heated with mild oil, dust with a little flour and fry for about three minutes. Season the meat with salt and pepper, remove from the pan and set aside. Then add the asparagus and the onions, cut into rings, to the pan and fry for about six minutes. Season the asparagus with pepper and salt, remove from the pan and carefully dab with kitchen paper.
3. For the sauce, add the white wine to the pan and reduce it by half. Add the broth and bring to the boil briefly. Now add the cream and bring to the boil again. Season the sauce with salt, cayenne pepper and sugar. Add the meat, asparagus and onions to the sauce and simmer for a few minutes.
4. White long grain rice goes well with this.