Pork Loin With Asparagus (Schweinelendchen Mit Spargel)

1. 1

   Cut the pork loin in slices.

2. 2

   Heat the butter in a frying pan and fry the pork loin slices for 3 minutes on each side, season with salt and pepper and keep warm.

3. 3

   Peel the asparagus.

4. 4

   Bring water to a boil in a large saucepan and add a teaspoon of both salt and sugar.

5. 5

   Cook asparagus for about 15 minutes, then remove, allow to drain and keep warm.

6. 6

   Peel the onion and pickle and puree in a blender.

7. 7

   Peel the hard-boiled eggs and chop finely.

8. 8

   Mix together the eggs, creme fraiche and the onion, pickle mixture.

9. 9

   Season with salt, pepper and chervil.

10. 10

    Pour the sauce on to the asparagus and serve with the pork loin and boiled potatoes.

* Per serving · 4 servings · Values may vary.

No additional tips available.