Summary

Ingredients

• 500 g asparaus, reen
• 350 g pork loin (s)
• 400 g mussel noodles
• 200 ml cream
• 1 small bunch parsley
• 1 bunch chives
• 2 beefsteak tomato (s)
• 2 tablespoons oil
• 25 g butter
• 25 g flour
• 300 ml vegetable stock
• some salt and pepper
• some sugar

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Instructions

1. The cooking time is approx. 30 minutes.
2. Cook the pasta as directed.
3. Cut the asparagus diagonally into pieces, fry in oil for 5 minutes, season with salt and pepper and remove. Cut the loin into slices and fry in the roasting dish for 2 - 3 minutes on each side. Season the meat with salt and pepper and remove it.
4. Now heat the piece of butter in the roasting set, dust with the flour and lightly sweat. Deglaze everything with the stock and cream, then simmer for 1 - 2 minutes. Mix in the finely chopped herbs. Season the sauce with salt and pepper and a little sugar.
5. Halve and core the tomatoes and dice the pulp.
6. Add the tomatoes, meat and asparagus to the sauce, heat and pour over the pasta.