Summary

Ingredients

• 1 bunch asparagus, white
• 0.5 kg ½ potato (s)
• 0.2 kg pork fillet (s) (roasted lungs)
• BBQ rub
• 2 cup panko
• 1 pinch (s) sugar
• 1 pinch (s) salt
• 60 g butter

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Instructions

1. First season the lung roast whole. It is best to rub in with a BBQ rub. Then set aside the seasoned roast lungs.
2. In the meantime, preheat the oven to 200 degrees and peel the asparagus. Place the asparagus in aluminum foil, sprinkle with enough salt and sugar and put the butter on top. Then close the aluminum foil loosely. Place the asparagus in the oven and cook for about 50 - 60 minutes, depending on the thickness of the asparagus.
3. I like to cook the fried potatoes in a pressure cooker. Pre-cook the quartered potato wedges in this for five minutes. Then remove the wedges, drain, bread with panko and fry in a pan.
4. Place the lung roast in a pan and sear it on all sides. Then place in a glass bowl (if you like, brush with barbecue sauce) and also put in the oven.
5. The asparagus can be served with a hollandaise sauce, or simply with the liquid butter from the aluminum foil, because it is very tasty.
6. Then arrange everything on plates.