Smoked pork with asparagus, potatoes and herb sauce

Ingredients for 1 servings:

• 150 g potatoes
• 3 tbsp oil
• Salt
• turmeric
• 230 g asparagus, white
• 50 g Kasseler salmon, mildly smoked
• 100 g yogurt
• 5 g chives, fresh
• Salt
• Black pepper, freshly ground
• 1 pinch(s) of sugar

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 2 hours

Singles Dinner No. 180

Peel the potatoes, cut into wedges, and pat dry with kitchen paper. In a bowl, mix the oil with salt and turmeric, season to taste, and marinate the potato wedges in it. Do not add pepper, as it will burn too quickly in the oven. Preheat the oven to 180 degrees fan/convection oven. Peel the asparagus and trim off the woody ends. Don’t discard the asparagus skins and ends—if you aren’t using them for a soup or broth, simply freeze them. Cut the peeled asparagus into thirds lengthwise, then halve each asparagus piece, add them to the bowl with the potatoes, and marinate. Arrange the marinated potato and asparagus pieces on a baking sheet lined with baking paper and place them on the middle rack of the oven for 30 minutes. After 30 minutes, turn the vegetables over and cook at the same heat for another 30 minutes. Then place the baking sheet on the lowest rack and reduce the heat to 150 degrees for another 15 minutes. Cooking time may vary; be careful during the last 15 minutes. Pour the yogurt into the uncleaned marinade bowl, season generously with salt and pepper, and stir in the pinch of sugar and finely chopped chives. Cut three thin slices from the smoked pork, place them on a plate, and arrange the roasted vegetables next to it. Cover with the herb sauce, garnish, and serve. 520 kcal per serving.