Summary

Ingredients

• 300 g pork, shredded
• 400 g asparaus, reen
• 200 g cherry tomato (s)
• 1 onion (s)
• 1 cup cream
• 150 ml vegetable stock
• 1 tablespoon clarified butter
• 1 tablespoon curry powder
• salt
• Pepper, black, freshly ground

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Instructions

1. Wash the asparagus, peel the lower third, cut off dry or woody lower ends, cut off the tips and set aside, cut the stalks into pieces 2-3 cm long. Finely dice the onion. Halve or quarter the cherry tomatoes depending on their size.
2. Sear the meat in clarified butter. Then reduce the heat, add the onion cubes and fry until they are translucent. Add the asparagus pieces and fry them too.
3. Salt and pepper, season with curry powder and fry for a few more minutes. Deglaze with the vegetable stock, add the cream and reduce a little. After 5 minutes add the asparagus tips and cherry tomatoes and cook for another 5 minutes. Finally, season again to taste.
4. Rice goes well with it.