John Myers
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Asparagus with Pork Schnitzel and Lemon Sauce
The perfect asparagus with pork schnitzel and lemon sauce recipe with a picture and simple step-by-step instructions.
Asparagus:
- 1 kg Fresh, white asparagus (here: 12 sticks!)
- 1 tsp Salt
- 1 tsp Sugar
- 1 tbsp Butter
- 1 piece Lemon
Wiener Schnitzel from the Schein:
- 250 g / seasoned, breaded and par-fried 2 Wiener Schnitzel vom Schwein TK
- 2 tbsp Sunflower oil
- 2 big pinches Coarse sea salt from the mill
Lemon sauce:
- 1 Pouch / bag Hollandaise sauce (finished product)
- 125 ml Water
- 125 g Butter
- 1 tbsp Lemon juice
- 1 tbsp Cream
- 1 big pinch Coarse sea salt from the mill
- 3 tbsp Chives rolls
Serve:
- 2 Discs Lemon
- 2 * ½ Cocktail Rispentomate
- 2 Stalk Maggi herb
Asparagus:
- Peel the asparagus and cut off the lower woody part. Heat the water for cooking asparagus with salt (1 teaspoon), sugar (1 teaspoon), butter (1 tbsp) and lemon (1 piece), add the asparagus stalks, cook with the lid closed for about 10 minutes until firm to the bite and remove . I always use wooden grill tongs to remove the individual bars.
Wiener schnitzel from pork:
- Heat sunflower oil (2 tbsp) in a pan, add the frozen schnitzel and fry on both sides for 5 – 6 minutes until golden-brown. Finally, season each schnitzel with coarse sea salt from the mill (1 big pinch each).
Lemon sauce:
- Stir the bag of hollandaise sauce into 125 ml of cold water, bring to the boil while stirring and slide off the plate. Add the butter (125 g) and let it dissolve. Fold in lemon juice (1 tbsp) and cream (1 tbsp) and season with coarse sea salt from the mill (1 big pinch) and sugar (1 big pinch). Finally stir in the chives rolls (3 tbsp).
Serve:
- Serve asparagus with the lemon sauce and Wiener schnitzel from pork, each garnished with a lemon wedge, ½ cocktail of vine tomatoes and a stalk of Maggi cabbage.
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