in Recipes

Asparagus with pork loin

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Ingredients for 4 servings:

  • 1 pork loin(s) (600-700g)
  • 2 tbsp oil
  • 1 ½ kg asparagus
  • 2 tbsp sugar
  • 1 small onion(s)
  • ½ cucumber(s)
  • 2 eggs (hard-boiled)
  • 100 g crème fraîche
  • salt and pepper
  • chervil

Instructions

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

Slice the pork loin and fry briefly in a pan, season with pepper and salt, and keep warm. Peel the asparagus. Bring a large pot of water, sugar, and salt to a boil. Cook the asparagus until al dente, drain, and keep warm. For the sauce, puree the peeled cucumber and onion in a blender. Peel and finely dice the eggs, then fold them into the cucumber and onion mixture along with the crème fraîche. Season to taste with pepper, salt, and chervil. Pour the sauce over the asparagus and serve with the pork loin.

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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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