John Myers
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Asparagus with New Potatoes and Pork Schnitzel
The perfect asparagus with new potatoes and pork schnitzel recipe with a picture and simple step-by-step instructions.
Asparagus:
- 1000 g Asparagus
- 2 liter Water
- 1 tsp Salt
- 1 tsp Sugar
- 1 tbsp Butter
- 1 piece Lemon
New potatoes:
- 500 g New potatoes
- 1 tsp Salt
- 1 tsp Whole caraway seeds
Pork schnitzel:
- 2 Pork schnitzel à 150 g / breaded and cooked / no frozen food / here: New Pro
- 2 tbsp Sunflower oil
Serve:
- 100 g Melted butter
- 1 big pinch Coarse sea salt from the mill
- 2 Discs Lemon
- 2 Small tomatoes
Asparagus:
- Peel the asparagus with the peeler, cut the ends and cook in 2 liters of water with salt (1 teaspoon), sugar (1 teaspoon), butter (1 tbsp) and lemon (1 piece) for about 12-14 minutes until al dente and remove.
New potatoes:
- Peel the early potatoes and cook in salted water (1 teaspoon salt) with whole caraway seeds (1 teaspoon) for about 18 minutes and drain.
Pork schnitzel:
- Fry the pork schnitzel in a pan with sunflower oil for 2 – 3 minutes on both sides, remove and keep warm in the oven at 50 ° C until serving.
Serve:
- Melt the butter (100 g) in a small saucepan and season with coarse sea salt from the mill (1 big pinch). Serve asparagus with melted butter, new potatoes and schnitzel, garnished with a lemon wedge and a small tomato.
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