Summary

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)

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Instructions

1. Peel the potatoes and cook them in salted water.
2. 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.
3. 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.
4. Braise the asparagus and wild garlic in the pork fillet fat and remove.
5. Pour in the broth, reduce a little and stir the remaining 4 teaspoons of butter into the boiling sauce until creamy.
6. Arrange the wild garlic asparagus with the potatoes and pork medallions on plates and pour the sauce over them.
7. If you don`t eat sauce, the dish only has 6 P.