Green asparagus, Bolzano sauce and pork fillets
Time
Preparation time: 30 min.
Cooking or baking time: 45 min.
Total preparation time: 1 hr. 15 min.
It is still asparagus time and on the market there was wonderfully fresh, green asparagus, which I could not resist. Thus, there was today again a delicious asparagus dish, together with pork slices, boiled potatoes and a Bozener sauce, it was a delicious culinary delight, it is worthwhile to boil.
Ingredients for 2 persons
- 1 bunch (over 500 g) green asparagus
- 1 pork tenderloin
- 2 hard-boiled eggs
- 1 tsp mustard (medium hot)
- 1 tsp mild vinegar
- 2 tbsp meat broth
- 100 ml of neutral oil
- Salt, pepper, a little chives
- 150 g of butter to melt
- 1 piece of butter for the asparagus
- Butter lard for frying
preparation
- Cut off the lower ends of the asparagus and peel the rods only in the lower quarter. Boil the shells and sections in water with salt, a pinch of sugar and a small piece of butter in a large saucepan, strain and pour the broth back into the pan. Blanch the asparagus for about 10 minutes. Then remove the asparagus and set aside.
- In the meantime, the 2 eggs were cooked hard, quenched, peeled and the egg white separated from the yolks. The yolks are mixed with the mustard, the broth and the vinegar vigorously with a whisk or hand mixer and seasoned with pepper and salt. Now the oil is stirred in a thin stream under the egg yolk mass and the very chopped egg white is added as well as a little chives. Now the Bolzano sauce can be chilled until it is served.
- In a large pan, I heated the butter lard and the asparagus stalks are now coming in and are lightly fried all around.
- I had peeled the potatoes in the meantime and they are now almost completely cooked.
- I melted the butter for the potatoes in the microwave in 40 seconds.
- From the pork fillet I cut 4 slices not too thick for each person, seasoned with pepper and salt and heated a pan with buttered lard, in which the fillet slices are briefly fried from both sides, so that they are still slightly pink inside.
Now you can prepare and the Bozener sauce is either over the asparagus or extra served.
Good Appetite!
