My Roast Asparagus

5 from 5 votes
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Course Dinner
Cuisine European
Servings 3 people
Calories 68 kcal


  • 1 kilogram Pork neck
  • 1 kilogram Fresh asparagus
  • Himalayan salt
  • 5 Pinches Black pepper from the mill
  • Freshly grated nutmeg
  • 3 piece Fresh onions
  • 2 tablespoon Butter
  • 400 Milliliters Water
  • 400 Milliliters Herb butter


  • Cut a large pocket in the middle of the meat almost to the other end. Peel the asparagus. Cut some rods to fit in your pocket.
  • Add a little salt to the meat in the bag. Add asparagus and sliced ​​onion rings from an onion. Close with roulade skewers. Then salt and pepper the outside of the roast at your own discretion.
  • Now brown the roast in a frying pan with butter on both sides. Then chop the remaining onions and fry the cut ends of the asparagus. Deglaze everything with water and rub in the nutmeg. Distribute well. Put the lid on the pan. In the oven, bottom rail at 160 ° upper u. Fry bottom heat for 90 minutes.
  • Then take out the roast and keep warm. In the sauce, beat the soft onions well with a whisk and season again to taste. If it is too thin for you, it will still bind as usual.
  • There was also the remaining separately cooked asparagus with a little herb butter and boiled potatoes.
  • It was delicious. Good Appetite.


Serving: 100gCalories: 68kcalCarbohydrates: 1.4gProtein: 9.8gFat: 2.6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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