John Myers
Ingredients for 4 servings:
- 2 kg white asparagus
- 4 pork schnitzels (150 g each)
- 1 bunch of chervil
- 4 slice(s) ham, cooked
- 4 slices of cheese (Emmental or young Gouda)
- 125 g crème fraîche, alternatively 100 g cream
- 125 g yogurt 1.5%
- 125 ml chicken broth
- butter
- Clarified butter
- 1 m.-sized egg(s)
- salt and pepper,
- lemon juice
- Sugar
- nutmeg
Instructions
Working time approx. 40 minutes; Total time approx. 40 minutes
Peel the asparagus and cook in salted water seasoned with sugar, nutmeg, a little butter, and pepper for 15 minutes until tender. Combine the chicken stock with the crème fraîche or cream and whisk in a blender with the chervil. Then stir in the yogurt and heat the sauce very slowly over very low heat. Do not let it boil, as otherwise the yogurt or crème fraîche may curdle. Season the sauce with salt and pepper. Pound the schnitzels until thin. This works best if you place them between two sheets of cling film greased with a little oil, so the meat fibers don’t tear. Season the schnitzels with salt and pepper and top with ham and cheese, then fold them together and secure them with toothpicks. Crack the egg into a deep plate with a fork. Dip the schnitzels in the egg and fry them in a pan in a little hot clarified butter for about 4 minutes on each side. Remove and let it rest on the oven rack at 80°C. Serve with asparagus, chervil sauce, and new potatoes.
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