John Myers
Smoked Pork with Asparagus and Potatoes
The perfect smoked pork with asparagus and potatoes recipe with a picture and simple step-by-step instructions.
- 300 g Waxy potatoes
- 2 tbsp Oil
- Salt and pepper
- 1 teaspoon Sweet paprika
- 500 g Fresh asparagus
- 1 bunch Parsley
- 1 bunch Chives fresh
- 150 g Yogurt 10% fat
- Salt and pepper
- Sugar
- 300 g Kassel roast salmon
- Water
- Peel the potatoes and cut into wedges. Peel the asparagus, cut off the ends, cut the stalks in half once across and twice lengthways. Combine the oil, a little salt, pepper and paprika. Mix 2/3 of the oil with the potato wedges.
- In a large pan, fry the potato wedges mixed with oil for about 10 minutes. Mix the asparagus pieces with the remaining spice oil. And fry with the potato wedges for another 10 minutes.
- Put the kasseler in a heat-resistant dish. Pour a little water and cook in the oven at 150 ° C for about 20 minutes, depending on the weight.
- Roughly chop the parsley. Cut the chives into rolls. Finely puree half of the parsley, a little salt, pepper and sugar, stir in the remaining herbs (except for one teaspoon), add seasoning if necessary.
- Cut the kasseler into thin slices. Serve with the asparagus, potatoes and the herb dip. Serve sprinkled with the remaining herbs.
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