Curry asparagus with pork fillet medallions

Ingredients for 2 servings:

• 500 g white asparagus
• 250 g carrot(s), young
• 1 onion(s)
• 1 red chili pepper(s)
• 20 g butter
• 2 tbsp curry powder
• 125 ml vegetable stock
• 200 ml coconut milk
• 2 tbsp lime juice
• Salt
• Pepper, white
• 4 pork medallions, 60 g each
• 1 tbsp oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Wash and peel the asparagus and carrots, and trim off the woody ends. Peel and dice the onion. Halve, deseed, wash, and dice the chili pepper. Melt the butter in a saucepan and sauté the onion and chili until translucent. Add the asparagus and carrots and sauté briefly. Sprinkle with curry, add the stock, and cook uncovered over medium heat for 10 minutes. Then add the coconut milk and simmer uncovered for 3 minutes. Season with salt, pepper, and lime juice. Meanwhile, heat the oil in a pan and fry the medallions for 4 minutes on each side. Season with salt and pepper. Serve with the vegetables.