Pork fillet with arugula and green asparagus

Ingredients for 1 servings:

• 200 g pork fillet(s)
• 1 handful of rocket
• 6 asparagus tips, green
• 4 mushrooms, pink
• some Parmesan cheese
• salt and pepper
• olive oil
• 2 parts olive oil, virgin
• 1 part balsamic vinegar
• 1 clove(s) garlic
• some lemon juice
• 1 tsp mustard, hot
• Salt and pepper, white, from the mill
• Sugar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Pepper the pork fillet whole, sear it in a pan in olive oil for about 2 minutes on all sides, and then place it in the oven at 175°C for about 20 minutes. Pre-cook the asparagus in salted water for about 2 minutes, drain, blanch, and continue cooking in the pan with a little olive oil. After about 3 minutes, add the peeled mushrooms. After another 3 minutes, remove from the heat, season with salt and pepper, and set aside. Wash the rocket lettuce and arrange on plates. Vinaigrette: Mix olive oil, balsamic vinegar, garlic clove, a little lemon juice, mustard, salt and freshly ground pepper, and a pinch of sugar with a hand blender. After cooking, let the fillet rest in aluminum foil, slice it, and arrange it on the salad. Add the asparagus, grate the Parmesan cheese over it, and drizzle with the vinaigrette.