Asparagus fillet pots

Ingredients for 4 servings:

• 1 ½ kg asparagus
• Salt
• 1 pinch(s) of sugar
• 2 small pork fillets, each approx. 250 g
• 3 tbsp oil
• pepper, black
• 400 ml hollandaise sauce
• 2 slices of white bread (square slices) approx. 25 g each
• 1 bunch of chives
• e.g. butter, cut into flakes

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Peel the asparagus and trim off the woody ends. Cook in boiling salted water with a pinch of sugar for approx. 15 minutes. Brown the fillets in hot oil for approx. 6 to 8 minutes, turning occasionally. Season with salt and pepper and set aside. Drain the asparagus and let it drain well. Finely grind the white bread in a food processor. Place the asparagus in one large or four small casserole dishes, as desired. Now slice the pork fillets and place them in the dish(es). Spread the hollandaise sauce evenly over the asparagus and sprinkle with the breadcrumbs. Distribute knobs of butter on top as desired. Cook in a preheated oven at 200°C top/bottom heat (175°C fan-assisted oven) for approx. 15 to 18 minutes. Meanwhile, trim the chives and cut them into rolls. Remove the casserole from the oven and serve sprinkled with the chives. The best accompaniment to this dish is freshly harvested boiled potatoes.