John Myers
Baked Asparagus with Fillet and Strawberry Chutney
The perfect baked asparagus with fillet and strawberry chutney recipe with a picture and simple step-by-step instructions.
- 500 g Fresh asparagus
- 0,25 tsp Salt
- 0,25 tsp Sugar
- 2 medium sized Fresh shallots
- 3 cm Fresh ginger
- 500 g Fresh strawberries
- 2 Branches Fresh thyme
- 2 tsp Green peppercorns pickled
- 1 medium sized Lemon untreated
- 50 g Sugar
- 50 ml Apple Cider Vinegar
- 1 tbsp Butter
- 300 g Pork tenderloin
- 1 tbsp Rapeseed oil
- Salt and pepper
- Wash the asparagus, peel and cut the ends. Mix with salt and sugar and let sit for 10 minutes. Preheat the oven to 180 ° C. Cut the lemon into slices. Put the asparagus with the resulting liquid in a roasting tube on a baking sheet. With lemon wedges Cover with butter, add a little water. Seal the roasting tube tightly on both sides. Bake asparagus packets for about 45 minutes.
- In the meantime: peel the shallots and cut into rings, peel the ginger and cut into small pieces, bring both to the boil with sugar, vinegar and thyme and 50 ml water, then cook for another 15 minutes. Wash the strawberries, clean them, quarter them and add them with the peppercorns.
- Pat the pork tenderloin dry and cut into 2cm thick slices. Heat the oil in a pan and fry the meat for 2-3 minutes on each side, season with salt and pepper. Arrange the fillet with asparagus and strawberry chutney on plates and serve.
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