Marinated Asparagus with Orange Hollandaise, Pork Medallions and Wrinkled Potatoes

1. For the marinade, I squeeze out the oranges and stir the juice with a little salt and a little sugar. I put the juice together with the peeled asparagus, the tarragon twigs and the butter in a vacuum bag that I weld – you can also use another bag that you knot or close with a clip, but then you have to make sure that there is no Water runs into the bag. I let the asparagus marinate for about an hour.
2. I wash the potatoes thoroughly, dry them with kitchen paper and then put them in a baking dish in which I previously put coarse sea salt. The potatoes are drizzled with olive oil and then sprinkled with fleur de sel. I put a sprig of rosemary on top and then cook the potatoes for a good 45 minutes in the oven preheated to 180 ° C (top and bottom heat).
3. For the asparagus, I bring water to a boil in a large roasting pan. I put in the shrink-wrapped asparagus and let it cook for 8 to 10 minutes in gently boiling water. Then I take the bag out of the water, open it and pour off the orange marinade that I collect for the hollandaise! I put the lid of the roaster upside down on the roaster, put in the asparagus spears and keep them warm over the water bath.
4. The pork medallions are cooked at the same time as the asparagus. To do this, I heat a little clarified butter in a pan, add the medallions and fry them for about two minutes on each side. Then I salt and pepper them on both sides, add a sprig of rosemary and a pressed clove of garlic to the pan and then take the pan off the stove. I let the medallions simmer in the residual heat for almost ten minutes.
5. For the hollandaise, I heat the reduction in a beating bowl on a water bath. All other ingredients should be at room temperature or slightly warmed up, but not too hot, otherwise the sauce will curdle! While stirring vigorously, I first fold in the egg yolks until frothy. Then the melted clarified butter is beaten in until the sauce thickens slightly. Finally, I stir in enough orange marinade until the sauce has a nice consistency and then season the sauce with salt, lemon juice and a pinch of cayenne pepper.
6. Finally I serve the asparagus with the pork medallions and the wrinkled potatoes and pour a little orange hollandaise over it. I give the rest of the orange hollandaise separately.

Reduction for hollandaise

1. I prepare this reduction in advance, it can be stored in a sealed bottle in the refrigerator: I cook 7-8 finely diced shallots with 7-8 crushed peppercorns, 4-5 crushed juniper berries and a coarsely crushed bay leaf in 100 ml white wine , 100 ml of white balsamic vinegar and 200 ml of water. I reduce the liquid to about 1/2 to 1/3 of the original volume, pass the whole thing through a sieve and fill it into a storage bottle.