Summary

Ingredients

• 200 g pork fillet (s)
• 1 handful rocket
• 6 asparagus tips, green
• 4 mushrooms, rosè
• some parmesan in one piece
• salt and pepper
• olive oil

For the dressing:

• 2 part (s) extra virgin olive oil
• 1 part / s balsamic vinegar
• 1 clove garlic
• some lemon juice
• 1 teaspoon mustard, hot
• Salt and pepper, whiter, from the mill
• sugar

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Instructions

1. Pepper the pork fillet in one piece, fry it in a pan on all sides in olive oil for approx. 2 minutes, and then place in the oven for approx.
2. Pre-cook the asparagus in salted water for approx. 2 minutes, drain, blanch and continue cooking in the pan with a little olive oil. After approx. 3 minutes add the peeled mushrooms. After another 3 minutes, remove from heat, season with salt and pepper, set aside.
3. Wash the salad and arrange on plates.
4. Vinaigrette: olive oil, balsamic vinegar, clove of garlic, some lemon juice, mustard, salt and pepper from the mill, 1 pinch of sugar - stir everything with the magic wand.
5. After the cooking time, let the fillet rest a little in aluminum paper, carve it into slices and serve on the salad, add the asparagus, grate the parmesan cheese over it and spread the vinaigrette on top.