John Myers
Ingredients for 4 servings:
- 4 pork schnitzels
- 8 slice(s) ham, cooked
- 10 stalk(s) asparagus, white
- 10 stalk(s) asparagus, green
- 100 g herb butter
- salt and pepper
- 2 tbsp fat
- 1 pinch of chili powder
- possibly water if needed
Instructions
Working time approx. 35 minutes; Total time approx. 35 minutes
The recipe is from my friend Peter.
Cut the schnitzels lengthwise, place them in a freezer bag, and pound them flat with a mallet. Season the meat with salt and pepper. Then brush with herb butter. Blanch the asparagus spears in salted water with a little butter. Then halve or quarter them lengthwise, depending on the thickness of the spears. Place the cooked ham and the asparagus spears, cut to length, on top of the meat. Roll up the meat and wrap it. Sear the meat rolls in hot fat. Add a little water if desired. Cover and simmer in a covered pot for 15 minutes. Arrange on plates and sprinkle with chili powder to serve. Serve with béchamel sauce and grilled potato quarters or even French fries.
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