Wild Garlic Asparagus with Pork Fillet
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g asparaus, white
- salt
- 1 teaspoon butter (you can, light)
- 40 g wild arlic, fresh OR:
- 1 tablespoon wild garlic, chopped from the glass
- 400 g pork fillet (s) (or more, fillin portion)
- salt and pepper
- 1 teaspoon rapeseed oil
- 350 ml vegetable stock
- 4 teaspoons butter (you can, light)
- 400 g potato (s)
Print Recipe
Pin Recipe Instructions
- Peel the potatoes and cook them in salted water.
- Peel the asparagus, cut off the ends and cook in salted boiling water with 1 teaspoon butter until al dente. If fresh wild garlic is used, cut it into thin strips and add to the asparagus for the last 5 minutes. Soak 1 tablespoon of freeze-dried wild garlic in approx. 3 tablespoons of cold water. Drain the asparagus through a sieve and cut into pieces.
- Cut the pork tenderloin into medallions, season with salt and pepper and fry in a pan with the oil. Wrap in aluminum foil and keep warm in the preheated oven.
- Braise the asparagus and wild garlic in the pork fillet fat and remove.
- Pour in the broth, reduce a little and stir the remaining 4 teaspoons of butter into the boiling sauce until creamy.
- Arrange the wild garlic asparagus with the potatoes and pork medallions on plates and pour the sauce over them.
- If you don`t eat sauce, the dish only has 6 P.
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