Pork Fillet in Herb Coating on Asparagus Ribbon Noodles

Pork fillet: Preheat the oven to 150 °. Remove the tendons and excess fat from the fillet and then set aside. Put a pan (oven suitable) with a little oil on the stove and let it get hot. At the same time, finely chop the rosemary needles and parsley on a large board. Mix the herbs with the paprika powder, salt and pepper and spread on the board. Now roll the fillet over the spice mixture and press firmly until everything sticks to the meat. Fry the fillet briefly on all sides and then put it in the oven (I reduced the temperature piece by piece in just under 40 minutes. In the end it was 50 °).

Asparagus: Peel the asparagus and cut off the lower end (ends and shells end up in a separate pot for soup with me;)) Turn on the kettle with about 1.5 liters of water. Cut the asparagus into small pieces and put the tips to one side. Put the boiling water, a good pinch of salt and the piece of butter in a saucepan and let it simmer slowly.

Pasta water: make the kettle full again and switch it on.

Sauce: Finely chop a handful of chives and set aside. Briefly take the fillet out of the oven and bring the gravy to a boil with a sip of water and season with salt.

Now, of course, salt the pasta in the boiling water beforehand and season to taste. The asparagus heads can also be put in the water with the rest of the asparagus. The oven should now only stand at a low temperature, so the plates can also be used to preheat them.

Sauce: Reduce the heat and stir in the creme fraiche, add chives (if desired, thicken the sauce with cornstarch)

Take the fillet out of the oven and cut it open. Pour off pasta and asparagus (asparagus water then ends up in my soup pot). Plate out of the oven and serve.

Enjoy and get full;)