Schupfnudel – asparagus – pan with meat

Ingredients for 4 servings:

• 1 kg white asparagus
• 1 red bell pepper(s)
• Salt
• Sugar
• some butter
• 500 g beef fillet(s), pork or chicken breast fillet
• 2 cloves garlic
• Pepper, coarsely ground
• Thyme, finely chopped
• 4 shallots
• 2 tsp oil
• 500 g potato dumplings
• 400 ml stock (asparagus stock)
• 100 ml cream
• Wild garlic, some leaves or wild garlic pesto
• Vanilla pod(s), the pulp
• basil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Asparagus prepared differently, very tasty with beef fillet

Wash and peel the asparagus, cut into 6 cm long pieces and cook for about 10 minutes in water with salt, a pinch of sugar and a little butter. Remove the asparagus and collect the asparagus stock. Cut the bell pepper into thin strips. Cook the potato dumplings in enough salted water until al dente, drain and keep warm. Pat the beef, pork or chicken breast fillet dry and cut into strips. Peel and crush the garlic, mix with the fillet strips, oil, pepper and thyme. Peel the shallots and cut into strips. Heat the oil, fry the fillet in it until hot, then add the shallots and sauté. Mix the asparagus, bell peppers, potato dumplings and fillet with the shallots in a greased baking dish and heat again at 180 degrees in a preheated oven for 5-10 minutes. Bring 400 ml of the asparagus stock to the boil with the cream and reduce slightly (thicken with a little light sauce thickener if necessary). Wash and slice the wild garlic, then add it to the sauce. Refine the sauce with vanilla seeds, season to taste, and pour it over the oven-cooking potato dumplings and asparagus. Heat briefly again and then garnish with basil leaves to serve.