Summary

Ingredients

• 12 fillet pork medallions or tournedos
• Pepper, black, freshly ground
• salt
• 500 g asparaus, white
• 500 g asparaus, reen
• 500 g mushrooms, brown
• 30 g butter
• sugar
• cognac
• 1 bunch dill, fresh, chopped
• 400 ml vegetable stock (or veal stock)
• 200 ml cream
• 200 ml crème fraîche
• Pepper, black, freshly ground

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Instructions

1. Melt the butter in a large, shallow saucepan, then add the salt and sugar. Sauté the mushrooms in it and remove them. Now fry the white asparagus first, add the green asparagus a little later, toss everything through and add the mushrooms again.
2. Top up the stock and cream and cook until the asparagus is done but still crisp. Possibly thicken with a little cornstarch, stir in the chopped dill and creme fraiche and season to taste.
3. Fry the medallions (or tournedos) to taste and season with salt and pepper, then serve on the ragout. This goes well with new potatoes.
4. Without mushrooms and with a dash of lemon, the ragout also goes well with salmon. Then don`t use veal stock, but vegetable or fish stock. Either fry the salmon fillet and place on the ragout or cut the fish into small pieces and add the ragout at the end of the cooking time. It doesn`t have to boil anymore, because the salmon cooks in 1-2 minutes and stays juicy. In this case I arrange the ragout in the rice edge.