Fillet with tomato and asparagus ragout

Ingredients for 2 servings:

• 300 g new potatoes or other small potatoes
• 300 g pork fillet(s)
• 1 tsp vegetable oil
• 500 g asparagus, green and white
• 500 g tomatoes, pureed (can or tetra pack)
• 1 tbsp balsamic vinegar, lighter
• 300 g cocktail tomatoes
• 1 pinch(s) of sugar
• some salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

low-fat and delicious

Clean the asparagus and cook in salted water for 10-15 minutes. Season the meat with salt and pepper. Heat oil in a pan and sear the meat briefly on all sides. Remove, wrap in aluminum foil, and let rest. Peel the asparagus, trim the ends, cut into pieces, and sear for about 10 minutes. Deglaze with the passata and season with vinegar, salt, and pepper. Remove the meat from the foil, place it on top of the vegetables, and cook covered for 20 minutes. Remove the meat and slice it. Halve or quarter the cherry tomatoes, add them to the pan with the vegetables, and heat through. Season with salt, pepper, and sugar. Drain the asparagus and serve with fillet slices and the tomato and asparagus ragout.