White asparagus with herb fillet

Ingredients

Directions

1. 1

   Wash and peel the asparagus, cutting off the lower woody ends. Wash the meat and dab dry with kitchen paper. Put asparagus in boiling salted water with a pinch of sugar and cook for about 18 minutes. In the meantime, heat oil in a frying pan and fry the meat thoroughly all around. Season with salt and pepper.

2. 2

   Place on a baking tray. Cook in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 10 minutes. In the meantime wash parsley and chervil, dab dry and chop finely. Mix olive oil, herbs and pepper and place on the fillets 2 minutes before the end of the cooking time. Pour asparagus into a sieve, collect the asparagus water and measure 400 ml. Add saffron threads. Keep asparagus and meat warm. Melt fat in a pot, dust with flour, sweat and gradually add asparagus water and cream. Bring to the boil, season to taste with salt, pepper and sugar. Simmer for about 1 minute.

3. 3

   Add saffron threads. Keep asparagus and meat warm. Melt fat in a pot, dust with flour, sweat and gradually add asparagus water and cream. Bring to the boil, season to taste with salt, pepper and sugar. Simmer for about 1 minute. Serve asparagus, sauce and meat garnished with chervil on a plate. Serve with roast chops