Pork Fillet with Wild Garlic Emulsion and Green Asparagus

1. First, make the wild garlic emulsion. You can find the recipe under the link in my KB>>> Wild garlic emulsion “Pesto” with a kick
2. Peel the potatoes and cook them in a saucepan with salted water. Add a touch of broken mace to the water.

The asparagus

1. First put a large saucepan with a diameter of 30 cm on the stove and melt the butter over medium heat. Shorten the asparagus at the ends by 2 cm. He couldn’t have had more woodiness (and neither did he). Now peel the lower third of the asparagus stalks. Wash under running water and add to the saucepan. “Braise” the asparagus in the butter for 5 minutes, turning it several times. Now add the vegetable stock – you can also add an extra piece of butter. Now let the asparagus simmer gently and turn it in between so that it is cooked the same on all sides.

The fillet

1. Cut the fillet into medallions of equal size. Heat a butter oil mixture on a grill plate or in a pan. Put the medallions on top and then generously wet them with the wild garlic emulsion. The lower side is now seared on medium heat for 5-7 minutes. Then they turn the meat and fry it for another 5-7 minutes. Now add the onion cut into rings and let them cook.
2. As soon as the meat is done, the potatoes are drained – the asparagus is taken out of the cauldron and the frying fat is collected in a jug. I deliberately avoided using a sauce with asparagus. The green asparagus should work for itself.

The serving

1. See my pictures this is how the finished plate could look. As a finish, I drizzled some of the frying fat over the asparagus.

Bon appetit and culinary greetings your Biggi