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Asparagus fillet casserole

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Ingredients for 4 servings:

  • 1 ½ kg asparagus
  • salt water
  • salt and pepper
  • Sugar
  • 500 g pork fillet(s)
  • 2 tbsp oil
  • 1 packet of hollandaise sauce
  • 2 tbsp pesto, green
  • Fat for the mold

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel the asparagus and boil in salted water with a pinch of sugar for 12-15 minutes. Wash the fillets, pat dry, and slice. Brown in oil, season with salt and pepper, and remove. Remove the asparagus from the water and arrange in a greased baking dish. Place the fillets on top of the asparagus. Spread the hollandaise sauce over the fillets. Drop the pesto in dollops. Bake in the oven at 175°C (fan oven) for about 15 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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