Fresh asparagus with hollandaise sauce and roasted pork fillet

Ingredients for 4 servings:

• 800 g asparagus, white
• 750 g pork fillet(s)
• 4 slices of cooked ham
• 4 m.-sized potatoes
• 1 lemon(s)
• 8 g parsley, fresh
• Sugar
• salt and pepper
• 40 g butter for tossing asparagus and potatoes
• some oil for frying
• 120 ml white wine
• 1 bay leaf
• 1 shallot(s)
• 4 egg yolks
• 500 g butter
• salt and pepper

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 40 minutes

with ham and parsley potatoes – super tasty, needs some work

Wash and peel the asparagus, and bring a pot of water to a boil. Add salt and sugar to the water, and the two lemon halves. Once the water boils, add the asparagus and cook for about 10 to 12 minutes. The asparagus is ready when you can squeeze the stalks under the head with your fingers. Wash and peel the potatoes. Bring a second pot of water to a boil and add plenty of salt. Quarter or dice the peeled potatoes, add them to the boiling salted water, and cook over medium heat for about 15 to 20 minutes until tender. Make sure all the potatoes are covered with water. Buy the pork fillet from your trusted butcher, either pre-cut medallions or whole. If buying whole, pat the meat dry, remove any tendons, and cut into slices about 3 cm thick. Season the medallions with salt and pepper, and sear them briefly in hot oil. When all sides are evenly brown, remove the medallions from the pan and finish cooking on aluminum foil in the oven at 130°C for about 5 to 8 minutes, until they are just above medium but still moist. Alternatively, the medallions can also be finished cooking in the pan. To make the hollandaise sauce, first clarify the butter. To do this, heat the butter in a saucepan until it is liquid. Then, using a kitchen towel, pass the melted butter through a sieve to remove the whey. Heat the white wine in a saucepan with the bay leaf, the coarsely chopped shallot, pepper, and salt and allow to reduce slightly. Then pass the reduction through a sieve into a steel bowl and beat with the four egg yolks in a double boiler until frothy or creamy. Make sure the water is not too warm, otherwise the egg will curdle and become scrambled. Now add the cooled butter, stirring constantly. Season the sauce to taste. Toss the cooked asparagus in a little butter in a pan and season to taste. Then, in the same pan, toss the potatoes in butter, season to taste, serve, and sprinkle with parsley. Place the pork medallions on top of the asparagus, briefly fry the ham in the pan, and pour over the asparagus and medallions. If necessary, briefly whip the hollandaise sauce again over a bain-marie and pour into a sauceboat. Garnish with herbs, if desired, and serve.