Roast pork crust with carrots and asparagus vegetables

Ingredients

Directions

1. 1

   Peel 1 onion and carrot. Wash the carrot. Chop both roughly. Wash the meat, dab dry. Cut the rind into a diamond shape. Season roast with salt, pepper and caraway seeds.

2. 2

   Place on a fat pan of the oven or in a roasting pan, spread vegetables around it. Roast in the preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: level 2) for approx. 2 hours. After half the roasting time, deglaze the roasting set with 300 ml water. Increase the oven temperature (electric oven: 225 °C/ convection oven: 200 °C/ gas: level 4) and roast for a further 20 minutes

3. 3

   In the meantime, wash the asparagus and cut off the woody ends. Peel and wash the carrots. Cook the carrots in boiling salted water for about 10 minutes. After about 5 minutes add the asparagus. Quench both cold

4. 4

   Remove the roast from the fat pan and keep warm. Pour the roast through a sieve into a pot. Stir starch and 4 tablespoons of water until smooth. Bring the sauce to the boil and thicken with mixed starch. Simmer again for about 1 minute. Season to taste with salt and pepper

5. 5

   Heat butter and roast almonds in it until golden brown. Add carrots and asparagus. Heat vegetables. Season with salt and pepper. Cut the roast open and arrange on a plate together with the vegetables. Add sauce. Garnish with chervil

6. 6

   Preparation time approx. 2 hours 45 minutes