Asparagus with pork fillet and mushroom sauce

Ingredients for 4 servings:

• 1 kg white asparagus
• 500 g asparagus, green
• 250 g mushrooms
• 1 onion(s), diced
• 500 g pork fillet(s)
• 2 tbsp oil
• salt and pepper
• 375 ml broth, clear
• 1 tbsp pepper, green, pickled
• some sugar
• 1 bunch of chervil
• 200 g whipped cream
• 2 tbsp sauce thickener

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 10 minutes

Prepare the asparagus as usual. Heat the oil and sear the fillet briskly. Season with salt and pepper, then remove. Fry the mushrooms and onions in the hot frying fat. Pour in the stock and stir in the green pepper. Place the fillets on top of the mushrooms, cover, and let simmer for about 15-20 minutes. Chop the chervil to garnish. Remove the meat from the sauce and keep warm. Add the chervil to the mushroom sauce. Pour in the cream and sprinkle in the sauce thickener while stirring. Bring back to a boil and season to taste. Cut the pork fillet into nice slices and serve with the asparagus and mushroom sauce.