Asparagus with hollandaise sauce, roasted pork fillet and potato gratin

Ingredients for 2 servings:

• 1 bunch of asparagus
• 1 tbsp butter
• Sugar
• 1 shot of white wine vinegar
• 1 shallot(s)
• 60 ml white wine
• 1 carnation(s)
• 1 bay leaf
• 1 pinch(s) of salt and pepper
• 150 g butter
• 2 egg yolks
• 500 g potatoes, floury
• 1 clove(s) garlic
• 150 ml milk
• 100 ml cream
• nutmeg
• 4 pork medallions, approx. 65 g each
• Oil for frying

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 45 minutes

Bring the milk, cream, and crushed garlic to a boil in a saucepan. Season with salt, nutmeg, and pepper. Wash, peel, and thinly slice the potatoes. Add them to the hot liquid, mix well, and then transfer to a suitable casserole dish. Cook in a preheated oven at 160°C (fan oven) for about 45 minutes until golden brown. Clean and peel the asparagus. Place it on a piece of foil (shiny side inwards) with the butter, season with sugar, salt, and pepper, and package it. Cook for about 40-45 minutes at 160°C (fan oven). (A little tip: if you’re preparing asparagus for several portions, it cooks better if you put it in the oven in several packages!) Clarify the butter, i.e. heat it in a pan until it is liquid, then pass it through a sieve lined with a kitchen towel to remove the whey. Heat the white wine vinegar, white wine, cloves, bay leaves, coarsely chopped shallots, pepper, and salt in a saucepan and reduce slightly. Whisk the reduction with the egg yolks over a double boiler until foamy/creamy. Be careful not to overheat, or you’ll end up with scrambled eggs! Now slowly add the butter, stirring constantly. Season again to taste. Brown the meat in a pan on each side and finish cooking in the oven at 160°C for a maximum of 10 minutes. Season. To serve: Place a piece of potato gratin on a plate using a cutter, for example, and place the asparagus next to it. Arrange the fillets on top of the asparagus and pour over the hollandaise sauce. Enjoy! Note from Chefkoch.de: If you don’t want to use aluminum foil, use parchment paper or baking paper, or a casserole dish with a lid, instead of the package. This is recommended for ecological and health reasons. For some time now, there has also been aluminum foil that has baking paper on the side facing the food, which is also recommended.